Gingerbread with Pears || Gracefult Kitchen

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Gingerbread with Pears

Banana Bread

Diana Sturgis folds dices of a Bartlett pear into the batter before baking a loaf of gingerbread.

Ingredients

2 ripe Bartlett pears, divided
2 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
1/2 cup packed light brown sugar
1 cup unsulphured molasses
1/3 cup low-fat buttermilk or plain nonfat yogurt
1/4 cup canola oil
Powdered sugar, for serving

Description

Preheat the oven to 325°F. Spray a 9-inch round baking pan with cooking spray. Line the bottom of the pan with parchment paper and coat the paper with cooking spray.
Quarter 1 pear lengthwise and remove the core. Cut lengthwise into thin wedges. Arrange the pears in a fan pattern over base of the prepared pan. Peel, cored, and cut the remaining pear into a 1/2-inch dice. Set aside.
In a medium bowl, whisk the flour with the ginger, cinnamon, cloves, baking soda, and salt. In a large bowl, beat the egg and egg white with the brown sugar until creamy. Beat in the molasses, buttermilk and oil. Pour the mixture over the dry ingredients and stir until blended. Fold in the diced pear.
Pour the batter over the sliced pears in the pan and smooth the top. Bake until a toothpick inserted in the center of the gingerbread comes out clean, about 45 minutes. Transfer to a rack to cool for 10 minutes before flipping onto a wire rack to cool completely, about 30 minutes. Serve dusted with powdered sugar, if desired.