Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda; 1 tsp baking powder
- 1 1/2 tsp ground ginger; 1/2 tsp cinnamon; 1/4 tsp nutmeg
- 1/2 tsp fine sea salt
- 1/2 cup (120 ml) neutral oil
- 1/2 cup (100 g) packed dark brown sugar
- 1/2 cup (170 g) dark molasses
- 2 large eggs
- 1/2 cup (120 g) plain yogurt
- 2 tsp vanilla; 1 tbsp (12 g) fresh grated ginger
- 1 1/2 cups (200 g) grated ripe pear, lightly squeezed
- 2 tbsp (20 g) chopped crystallized ginger (optional)
- 1 tbsp (12 g) turbinado sugar for topping (optional)
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×5-inch loaf pan.
- 2. Whisk flour, baking soda, baking powder, spices, and salt.
- 3. Whisk eggs, brown sugar, oil, molasses, yogurt, vanilla, and fresh ginger until smooth.
- 4. Fold dry ingredients into wet just until combined.
- 5. Fold in grated pear and crystallized ginger (if using). Spread batter in pan; sprinkle turbinado sugar.
- 6. Bake 60 minutes, until a tester comes out clean and center reads 200°F (93°C).
- 7. Cool 20 minutes in pan, then lift out and cool before slicing.
Why You’ll Love This Recipe
- Ultra-soft, plush crumb from grated pear, yogurt, and molasses.
- Warm, cozy ginger flavor from both ground and fresh ginger.
- Simple one-bowl method with pantry staples—no mixer required.
- Stays moist for days and freezes beautifully.
Grocery List
- Produce: 2 medium ripe pears (Bosc or Anjou), fresh ginger
- Dairy: Plain yogurt, eggs
- Pantry: All-purpose flour, dark brown sugar, dark molasses, neutral oil, vanilla extract, baking soda, baking powder, ground ginger, cinnamon, nutmeg, fine sea salt, turbinado sugar (optional), crystallized ginger (optional)
Full Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda (5 g)
- 1 teaspoon baking powder (4 g)
- 1 1/2 teaspoons ground ginger (3 g)
- 1/2 teaspoon ground cinnamon (1 g)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1/2 teaspoon fine sea salt (3 g)
Wet Ingredients
- 1/2 cup (120 ml) neutral oil (canola, grapeseed, or sunflower)
- 1/2 cup (100 g) packed dark brown sugar
- 1/2 cup (170 g) unsulphured dark molasses
- 2 large eggs (about 100 g total, room temperature)
- 1/2 cup (120 g) plain yogurt (whole milk preferred), room temperature
- 2 teaspoons pure vanilla extract (10 ml)
- 1 tablespoon freshly grated ginger (12 g)
Pear & Mix-Ins
- 1 1/2 cups (200 g) coarsely grated ripe pear, lightly squeezed of excess juice (from 2 medium pears, peeled and cored)
- 2 tablespoons (20 g) finely chopped crystallized ginger (optional, for little bursts of heat)
- 1 tablespoon (12 g) turbinado sugar, for a crackly top (optional)
For the Pan
- Butter or nonstick spray, plus parchment paper sling
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling, leaving overhang on the long sides for easy removal. Lightly grease the parchment as well.
Step 2: Prep the pears and ginger
Peel and core the pears, then coarsely grate them on the large holes of a box grater. Gather the grated pear in a clean kitchen towel and gently squeeze to remove excess liquid—you want it damp, not dripping. Measure 1 1/2 cups (200 g) of the lightly squeezed pear. Grate the fresh ginger on a Microplane or fine grater; measure 1 tablespoon (12 g).
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, and salt until well combined and evenly aerated.
Step 4: Whisk the wet ingredients
In a large mixing bowl, whisk the eggs and brown sugar until slightly thick and foamy, about 30 seconds. Whisk in the oil in a steady stream. Add the molasses, yogurt, vanilla, and freshly grated ginger; whisk until completely smooth.
Step 5: Combine batter and fold in pear
Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no dry spots remain. Fold in the grated pear and the crystallized ginger (if using). Do not overmix—stop as soon as everything is incorporated.
Step 6: Pan, top, and bake
Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the turbinado sugar evenly over the surface for a crackly crust (optional). Bake on the center rack for 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs and the internal temperature reads 200°F (93°C).
Step 7: Cool and slice
Cool the bread in the pan on a rack for 20 minutes. Use the parchment sling to lift it out, then cool completely on the rack before slicing. For the moistest slices, let the loaf rest at room temperature, uncovered, for 1 hour more before cutting.
Pro Tips
- Weigh your flour for accuracy. If using cups, fluff, spoon, and level to avoid a dense loaf.
- Lightly squeeze the pears—too much juice can make the center gummy, but a bit of moisture keeps the crumb plush.
- Use both ground and fresh ginger for layered warmth; skip the fresh ginger only if necessary, but keep the ground spice.
- Line the pan with parchment so the sticky molasses crust releases cleanly.
- The flavor deepens by day two. If you can, bake the day before serving.
Variations
- Pear-Pecan: Fold in 1/2 cup (55 g) toasted chopped pecans with the pear.
- Ginger Glaze: Whisk 3/4 cup (90 g) powdered sugar with 1–2 tablespoons pear juice and a pinch of ground ginger; drizzle over the cooled loaf.
- Whole-Wheat Twist: Swap 1/2 cup (60 g) of the all-purpose flour for white whole-wheat flour for a heartier bite.
Storage & Make-Ahead
Store tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months (wrap individually, then place in a freezer bag). Thaw at room temperature or toast from frozen. This loaf tastes even better on day two as the spices bloom and the crumb sets.
Nutrition (per serving)
Approximate per slice (1 of 10): 313 calories; 13 g fat; 45 g carbohydrates; 2 g fiber; 24 g sugars; 5 g protein; 220 mg sodium. Optional toppings and mix-ins not included.
