Recipe: Pear, Walnut and Ginger Bread
1 c. all-purpose flour ½ c. whole-wheat flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground cardamom 1/4 tsp. freshly-grated nutmeg scant 1 c. vanilla sugar 1/4 c. oil or applesauce 1/3 c. pear nectar (If using oil, reduce to 1/4 c.) 1 egg, plus 1 egg yolk 1/2 tsp. vanilla 1 1/2 c. ripe pears (about 2 small), peeled, cored and diced 1/3 c. crystallized ginger, diced 1/2 c. walnuts, coarsely chopped
1. Preheat oven to 325 degrees and prepare a loaf pan (or four mini loaf pans). 2. In medium bowl, combine flour, baking soda, salt, cinnamon, cardamom, and nutmeg and whisk to combine thoroughly, set aside. 3. In bowl or standing mixer, combine applesauce, pear nectar, and sugar and beat to combine thoroughly. 4. Add egg and yolk and beat to combine thoroughly. Beat in vanilla. 5. Turn mixer to low and add flour mixture, a little at a time, beating until just combined. 6. Stir in pears, ginger and walnuts. 7. Scrape batter into prepared loaf pan or mini loaf pans (batter will be quite thick) and spread evenly. Place into oven and bake until toothpick inserted into center comes out clean, about 40 minutes. Let cool before serving, if you can. Keep in the refrigerator, tightly wrapped, up to three days.