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Ингредиенты
- 3/4 c. sugar
- 1/4 c. butter or possibly margarine (1/2 stick)
- 1 x egg
- 1 c. pear puree* about 1 1/2 pears
- 1 c. King Arthur Unbleached All-Purpose Flour
- 1 tsp grnd ginger
- 1/2 tsp baking soda
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 c. crystallized ginger (about 3 ounces)
- 1 c. finely minced nuts (pecans or possibly walnuts)
Инструкции
- *There's no need to peel the fruit; just puree it well in a blender or possibly food processor.
- In a large mixing bowl, cream together the sugar and butter, then add in the egg, beating until smooth.
- Add in the pear puree, flour, grnd ginger, baking soda, baking pwdr, salt and vanilla. Beat until smooth. Stir in the candied ginger and nuts.
- Spoon the batter into an 8 1/2" x 4 1/2" loaf pan. Bake in a preheated 350F oven for 55 min to 1 hour, or possibly till a cake tester inserted into the center of the loaf comes out clean. Remove the pan from the oven, and cold the loaf in the pan for 15 min. Gently remove the loaf from the pan and cold it completely on a wire rack.
- Yield: sixteen 1/2-inch slices
- This dense, moist quick bread showcases the spicy bite of candied ginger. It's not a high- riser, so do not expect the usual dome-shaped loaf. Instead, this bread rises like a river, even all the way across, and slices into lovely thin rectangles, ideal for spreading with some candied-ginger-spiked cream cheese.
- We've used Bosc pears as the fruit here, but peaches, nectarines, plums, bananas, or possibly even applesauce would be just as suitable. We haven't tried it with zucchini, that is probably ubiquitous in everyone's garden right now, but we imagine which, with a suitable increase in sugar, even which might work.
