Pear Gingerbread
This is authentic gingerbread with fresh pears for a delicious morning treat, perfect for Thanksgiving breakfast.
Ingredients
- 1 firm, slightly underripe pear
- 1 ⅔ cup flour
- 1 teaspoon baking soda
- 1 Tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon apple-pie spice
- ⅛ teaspoon ground black pepper
- ½ cup unsalted butter chilled and diced
- ½ cup molasses
- ½ cup light corn syrup
- ⅔ cup dark brown sugar firmly packed
- 1 ¼ cups milk
- 1 large egg beaten
Instructions
- Preheat oven to 350°.
- Grease a 9 ½" x 5 ½" x 3 ½" loaf pan and line with waxed paper or parchment.
- Peel, core, and dice the pear into ½" pieces. Set aside.
- Sift the flour, baking soda, and spices in a bowl. Rub in the diced butter with your fingers until the mixture looks like fine crumbs, or pulse in the food processor.
- Put the molasses and corn syrup in a small saucepan, melt over low heat, then cool until lukewarm.
- Dissolve the brown sugar in the milk over low heat, stirring frequently, then let cool until lukewarm.
- In the bowl of an electric mixer, add the crumb mixture and beat in the milk, quickly followed by the molasses mixture and the egg. When smooth and lump free, pour the mixture into the prepared loaf pan.
- Top with the diced pear, the pieces will slowly sink as they cook.
- Bake the gingerbread for 45 minutes to 1 hour until well risen and firm to the touch and a skewer inserted into the center comes out clean.
- Let cool completely in the pan, then turn out. Serve warm or at room temperature, thickly sliced. The gingerbread is best eaten within 2 days.
Notes
Recipe from Morning Bakes cookbook.