I love this recipe because it’s quick to prepare and turns out incredibly moist every time. The pears keep the loaf soft, while the ginger adds a lovely warmth without being overpowering. It’s also a great recipe for making ahead, since the flavors deepen as it sits.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
120g butter, melted 2 Tbsp golden syrup ¾ cup brown sugar, (120g) 2 eggs, whisked 1 ½ cups plain flour, (225g) 1 tsp baking powder 1 tsp baking soda 1 Tbsp ground ginger 1 can pears, drained (410g)
Directions
I start by preheating the oven to 170°C on fan bake. I line a 24 x 13 cm loaf tin with baking paper so the loaf lifts out easily once baked.
In a large bowl, I mix the melted butter and golden syrup together. I add the brown sugar and whisked eggs, stirring until the mixture is smooth and free of lumps.
Next, I sift in the plain flour, baking powder, baking soda, and ground ginger. I gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
I dice the drained pears into roughly 1 cm chunks and set aside two pieces for decorating the top. I fold the diced pears through the batter until evenly distributed.
I pour the mixture into the prepared loaf tin and spread it evenly to the edges. I thinly slice the reserved pear pieces and arrange them neatly on top of the loaf.
I bake the loaf for 50–60 minutes, until it’s cooked through and a skewer inserted into the center comes out clean. Once baked, I let it rest in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Servings and Timing
This recipe makes 1 loaf, which I slice into about 8 servings. It takes around 10 minutes to prepare and 55 minutes to bake, with a total time of about 1 hour and 5 minutes.
Storage/Reheating
I store the loaf in an airtight container at room temperature for up to 3 days. If I want to freeze it, I let it cool completely, wrap it tightly, and freeze it for up to 3 months. I thaw it at room temperature before serving.
FAQs
Can I use fresh pears instead of canned?
I can use fresh pears, but I make sure they’re ripe and finely diced so they stay tender.
Does this loaf taste very spicy?
The ginger is warm and aromatic, not overpowering, which is why I enjoy it so much.
Can I reduce the sugar?
I can slightly reduce the sugar, but it may affect the moisture and sweetness of the loaf.
Why do you sift the dry ingredients?
I sift them to evenly distribute the baking agents and ginger and keep the loaf light.
Can I add other spices?
I sometimes add a pinch of cinnamon or nutmeg for extra warmth.
How do I know when the loaf is fully baked?
I insert a skewer into the center, and if it comes out clean, it’s ready.
Can I double the recipe?
Yes, I double it and bake two loaves if I want one for now and one for later.
Should I refrigerate the loaf?
I don’t usually refrigerate it, as it stays moist at room temperature when sealed well.
Can I glaze the loaf?
I sometimes drizzle a simple icing on top, but I enjoy it plain most of the time.
Is this loaf good for breakfast?
I love slicing it for breakfast with a cup of tea or coffee.
Conclusion
Pear and Ginger Loaf is one of my favorite easy bakes because it’s moist, gently spiced, and full of comforting flavor. With tender pear pieces and warm ginger throughout, it’s a loaf I enjoy making again and again for sharing or simply treating myself.
