Recently I got an amazing cookbook. For anyone out there that loves baking as much as I do, this book is for you. It is called “The Pastry Queen” by Rebecca Rather. Ms. Rather owns a hugely successful bakery in Texas and her cookbook is full of her most popular confections.Over the next couple of months you will most likely see a number of her recipes and I think so many of them are wonderful. In time, I’d like to attempt all of them. (Perhaps in a “Julie and Julia” fashion.)
As the title of the recipe suggests, this bread is pretty quick to whip up. The kitchen starts smelling amazing pretty soon after it starts baking and about 20 minutes in you may wish you had friends coming over to share this deliciousness with a cup of tea.
Note: I found this bread way more citrus-y than pear/ginger-y. If I make it again I would probably cut back on the zest and add more of the other two ingredients. It was tasty the regular way, but I’d have loved to tatse those flavors more.
- 2 large ripe pears
- 3 tablespoons 1/8-inch cubes peeled fresh ginger
- 1/3 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- zest of 1 lemon
- zest of 1 orange
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, lightly beaten
- Preheat the oven to 350 degrees F. Grease a 9×5 – in loaf pan with butter, then sprinkle it with all purpose flour. Turn the loaf pan upside down and tap out the excess flour.
- Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl.
- Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed.
- Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.
- Pour the batter into the loaf pn and bake about 55-65 minutes until a skewer inserted into the middle of the loaf comes out clean.
- 8.Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the bread completely before covering it tightly with plastic wrap for storage.
- The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.