iced ginger & pear bread


Fall is coming. I can feel it! The pumpkin spice lattes are officially available and the high this weekend is 75 degrees. The HIGH. This 8 month pregnant lady is so thankful that the 100+ degree plus days are a thing of the past.

With fall comes the need for warm, sweet desserts that pair well with a hot mug of fresh coffee or steamy cider. This iced ginger & pear bread will certainly do the trick. Great for breakfast, dessert or just an afternoon snack, this bread resembles a sweet spice cake and makes great use of any overripe pears that you may have on hand.

Ready for you, fall!

  • Yields: 2 loaves (approx. 16 servings)


  • 4-5 fresh, very ripe pears, peeled, cored & cut into large chunks
  • 1 cup white sugar
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 2/3 cup oil *I used coconut, but you can also use vegetable or canola
  • 2 tsp. pure vanilla extract
  • 4 eggs, beaten
  • 2 cups unbleached, all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. sea salt
  • 1 cup chopped walnuts (optional)
  • 1/2 cup powdered sugar
  • 2 Tbsp. heavy whipping cream


  1. Preheat the oven to 325 degrees F and spray two standard (8×4) loaf pans generously with non stick cooking spray.
  2. In a blender or food processor, puree your fresh pears until the consistency of applesauce. Pour the pureed pears into a large mixing bowl and whisk in the white sugar, ginger, oil, vanilla & eggs until well combined. Set aside.
  3. In a separate mixing bowl, sift together the dry ingredients (flour, baking soda, baking powder and sea salt).
  4. Gently pour the dry ingredients into the wet ingredients and stir gently until combined. Fold in the chopped walnuts, if using. Pour the batter evenly into the two prepared loaf pans. Bake until a toothpick inserted comes out clean, about 40-45 minutes.
  5. Allow the cake to cool for 10-15 minutes before carefully removing it from the pan onto a wire wrack to cool the rest of the way.
  6. Once the cake has cooled, you can ice it. Sift the powdered sugar into a small bowl and then whisk in the heavy cream until a thick icing forms. Drizzle it onto the top of the loaves of bread and serve.

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