Pear and Gingered Bread

Pear and Ginger BreadAs you might know, I have began making several types of bread, and for the most part have been successful. As I love the smell of yeast, I cannot truly say that I am a fan of yeast types of breads, or at least making them as they tend to take a long time to make. With that said, I made a bread without yeast, and one that included ginger and pears. This was super easy to make and yielded two loaves.


  • 3 cups of all purpose flour
  • 3 1/2 teaspoons of baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1 Tablespoon of finely chopped ginger
  • 1/2 cup of vegetable oil
  • 1 1/4 cup of sugar
  • 3 cups of chopped, unpeeled pears

Pear and Ginger BreadPreheat your oven to 350 degrees. Then grease the bottoms of two bread pans. My pans are approximately 9x5x3. I used Crisco for the grease. In a large bowl, mix your pears, sugar, oil, ginger, and eggs. Then stir in your remaining ingredients, and pour into your bread pans.

Place in the oven for approximately 60-70 minutes or until you do the toothpick test and the center of the loaf does not stick to the toothpick. Once ready, let it cool for 15 minutes, the remove them from the pans and let cool on wire racks if you have them.

Let these cool and come to room temperature before serving.

I served this as a side with my prime rib, however you could serve this throughout the day, for breakfast, lunch, or dinner. It was truly delicious and simple to make. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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