The Pastry Queen's Fresh Ginger-Pear Quick Bread

A Rustic Texas Hill Country Classic

Straight from the heart of Fredericksburg, Texas, the "Pastry Queen" herself, Rebecca Rather, brings us a recipe that defines cozy morning comfort. This Fresh Ginger-Pear Quick Bread is a staple of the Rather Sweet Bakery and Café, known for its bold flavors and "Texas-sized" appeal. Originally shared by Jonnie Stansbury of the Blair House inn, this bread is far from your average loaf; it is rich, dense, and boasts a sophisticated heat thanks to the use of fresh, cubed ginger.

The beauty of this recipe lies in its simplicity and the use of fresh, seasonal fruit. In the Texas Hill Country, where community and quality ingredients go hand-in-hand, this bread is often served alongside other bakery legends. If you are looking to round out your morning spread with more regional favorites, you must try our authentic Fruit-Filled Kolaches.

Ingredients

• 2 large ripe pears, peeled, cored, and cut into 1/4-inch cubes
• 3 tablespoons fresh ginger, peeled and cut into 1/8-inch cubes
• 1/3 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• Zest of 1 lemon (preferably organic)
• Zest of 1 orange (preferably organic)
• 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

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 by 5-inch loaf pan with butter and dust with flour, tapping out any excess.
2. In a medium bowl, stir the cubed pears and fresh ginger together.
3. In a measuring cup, whisk together the buttermilk, vanilla extract, lemon zest, and orange zest.
4. In another medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
5. Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar on medium-high speed until light and fluffy.
6. Add the beaten eggs one at a time, beating for about 20 seconds after each addition to ensure they are fully incorporated.
7. Reduce the mixer speed to low. Add the flour mixture alternately with the buttermilk mixture, beginning and ending with the flour. Mix just until combined.
8. Gently fold in the ginger-pear mixture by hand.
9. Pour the batter into the prepared loaf pan and bake for approximately 55 minutes. The bread is done when a skewer inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.

This ginger-pear loaf is the perfect companion for a cup of dark roast coffee. If you enjoy the wholesome, fruit-forward nature of this bake, you might also appreciate our Banana Bran Muffins for a lighter daily breakfast option. Happy baking!