Poached Pear Gingerbread Loaf Cake

Quick Breads
December 18, 2019
Quick Breads
December 18, 2019

Poached Pear Gingerbread Loaf Cake

  • Prep time: 1 hr
  • Cook time: 1 hr
  • Total time: 2 hrs

This Poached Pear Gingerbread Loaf Cake is made with 3 whole poached pears. It’s an elegant and surprisingly easy pear

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Poached Pear Gingerbread Loaf Cake

This Poached Pear Gingerbread Loaf Cake is made with 3 whole poached pears. It’s an elegant and surprisingly easy pear dessert that’s perfect for celebrations!

cross section of poached pear gingerbread loaf cake on a cooling rack

Poached Pear Gingerbread Loaf Cake

When you bake as much as we do this weird thing happens where you make a recipe 5 times in one week….and then never again. Since we’re always developing new recipes, we rarely have the same baked goods in the house. But here’s an exception: this poached pear gingerbread loaf cake. This flavorful, gingerbread loaf cake with 3 whole poached pears is the perfect elevated dessert to make this holiday season.

poached pear gingerbread cake with a dusting of powdered sugar

How to Make this Poached Pear Cake:

Listen guys, I know this drunken pear gingerbread loaf looks fancy shmancy, but it’s actually not all that complicated to make! Simply peel and poach 3 bosch pears. Then make  the gingerbread cake batter. Pour the batter into a throughly greased loaf pan, nestling the 3 pears into the batter. Then bake!

That’s it!

cross section of poached pear gingerbread loaf cake

How to Poach Pears:

Poached sounds scary, but it’s actually incredibly easy!

  1. Peel your pears: Use a vegetable peeler to peel the pear completely, leaving the stems on.
  2. Fill a large pot with the poaching liquid: We poached our pears in a mixture of wine, water, sugar, cinnamon and cardamom! Simply dump all the ingredients in a large pot.
  3. Place the peeled pears in the poaching liquid: Make sure the pears are completely covered to ensure even cooking!
  4. Bring the water to a boil and then simmer 45 minutes: Simmer the pears uncovered so that they soak up all those good flavahhhhs.
  5. Allow to cool completely before using: Let the poaching liquid and the pears to cool

poached pear gingerbread loaf cake with powdered sugar sprinkled on topr

How Store this Poached Pear Cake:

This cake is best when eaten right away, but if you want to prep it advance, you definitely can! You can poach the pears up to 3 days in advance. This will make making the gingerbread loaf cake a breeze when you’re ready to eat! You can also cook the whole cake a day in advance and store loosely covered at room temperature or in the fridge!

powdered sugar sprinkled over gingebread pear loaf cake

Here’s to timeless recipes like this poached pear gingerbread loaf cake. We’ll be making this over and over again.

We hope you’ll join us.

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Poached Pear Gingerbread Loaf Cake

5 from 2 reviews

This Poached Pear Gingerbread Loaf Cake is made with 3 whole poached pears. It’s an elegant and surprisingly easy pear dessert that’s perfect for celebrations!

This Poached Pear Gingerbread Loaf Cake is made with 3 whole poached pears. It’s an elegant and surprisingly easy pear dessert that’s perfect for celebrations!

  • Author: Sarah | Broma Baker
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Author: Sarah | Broma Baker
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Scale:
  • Author: Sarah | Broma Baker
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

For the poached pears

  • 3 bosc pears, peeled with stems left on
  • 1 bottle (750ml) white wine
  • 1 cup granulated sugar
  • 1 cup water
  • 3 cinnamon sticks
  • 10 cardamom pods

For the bread

  • 12 tablespoons butter, room temperature
  • ½ cup dark molasses
  • ½ cup brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons fresh ginger, grated (I used a microplane)
  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup plain non- or low-fat yogurt

Instructions

  1. Heat the pears, white wine, sugar, water, and spices until boiling, then turn heat down to simmer. Continue to cook for 45 minutes, then remove pears from poaching liquid and allow to cool slightly.
  2. Preheat oven to 350°F. Heavily grease a large loaf pan with butter. Set aside.
  3. In a large bowl, beat the butter, molasses, and sugar together until light and fluffy. Add in the eggs and vanilla extract, beating for an additional 3 minutes. Stir in fresh grated ginger.
  4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low fat yogurt into the wet ingredients until everything is combined.
  5. Pour the batter into the loaf pan, then place the pears bottom side down in the batter so they are nearly enveloped. Bake for 1 hour, then allow to sit for 20 minutes on a cooling rack before removing from pan!

Keywords: poached pear dessert, how to poach bears, easy pear dessert idea

Original Post:

gingerbread loaf with poached pears

I have always wanted to make a pear bread. I’m talking whole pears popping out of a beautiful dark loaf. And today, I did it. The wonderful part of this pear gingerbread loaf is how easy it is to make. Simply poach pears in white wine, sugar, and spices, then place them into a delicious gingerbread batter. 

This gingerbread loaf would be perfect for an afternoon tea or a weekend brunch. It has a sophistication that will wow and excite your guests, but a simplicity that won’t leave you slaving for hours in the kitchen.

It’s a total winner.

sprinkling powdered sugar onto gingerbread loaf

How to poach pears

Something tells me you don’t believe me when I say this gingerbread loaf is easy to make. And something else tells me you heard ‘poached pears’ and decided this bread wasn’t for you. But guys, I’m telling you, this recipe is so easy!

To poach the pears, literally all you have to do is peel them and stick them in a pot. Then, throw in some white wine, sugar, water, cinnamon sticks, and cardamom pods. Bring all that to a boil, then turn down the heat and cook for 45 minutes. That’s it! Poached pears are embarrassingly easy to make, but people will think you slaved away at this gingerbread loaf.

The reason you can’t just add the pears straight into the bread is because 1) They’d release a ton of unwanted moisture into the bread and keep it from baking all the way through, and 2) The pears themselves wouldn’t cook all the way. So you’d be left with this awkwardly crunchy pear bread that’s like not even done in most places. Yuck.

So yeah, poach those pears like the kitchen boss you are!

gingerbread loaf

How to Assemble this Poached Pear Cake:

Once you’ve finished poaching the pears (hoorah!), the rest of this pear bread is a cinch to make. The gingerbread loaf comes together in less than 10 minutes and doesn’t require any special ingredients. Once the batter has been mixed up, pour it into the prepared loaf pan. Then gently place the pears into the batter, making sure they’re almost completely enveloped in it (the batter will rise up over them the rest of the way, don’t worry!).

After you’ve baked this gingerbread loaf, let it relax in the pan for 20 minutes before trying to take it out.

In other news, I touched down in Ann Arbor this afternoon, and am currently in Alex’s study. It’s so nice to be here as the weather is getting colder, and SO nice to be here with my love. Be sure to keep up with my travels on Snapchat: sarahfennell!

Happy weekend to all. MAKE THIS GINGERBREAD LOAF!

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Poached Pear Gingerbread Loaf Cake

5 from 2 reviews

This Poached Pear Gingerbread Loaf Cake is made with 3 whole poached pears. It’s an elegant and surprisingly easy pear dessert that’s perfect for celebrations!

This Poached Pear Gingerbread Loaf Cake is made with 3 whole poached pears. It’s an elegant and surprisingly easy pear dessert that’s perfect for celebrations!

  • Author: Sarah | Broma Baker
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Author: Sarah | Broma Baker
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Scale:
  • Author: Sarah | Broma Baker
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

For the poached pears

  • 3 bosc pears, peeled with stems left on
  • 1 bottle (750ml) white wine
  • 1 cup granulated sugar
  • 1 cup water
  • 3 cinnamon sticks
  • 10 cardamom pods

For the bread

  • 12 tablespoons butter, room temperature
  • ½ cup dark molasses
  • ½ cup brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons fresh ginger, grated (I used a microplane)
  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup plain non- or low-fat yogurt

Instructions

  1. Heat the pears, white wine, sugar, water, and spices until boiling, then turn heat down to simmer. Continue to cook for 45 minutes, then remove pears from poaching liquid and allow to cool slightly.
  2. Preheat oven to 350°F. Heavily grease a large loaf pan with butter. Set aside.
  3. In a large bowl, beat the butter, molasses, and sugar together until light and fluffy. Add in the eggs and vanilla extract, beating for an additional 3 minutes. Stir in fresh grated ginger.
  4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low fat yogurt into the wet ingredients until everything is combined.
  5. Pour the batter into the loaf pan, then place the pears bottom side down in the batter so they are nearly enveloped. Bake for 1 hour, then allow to sit for 20 minutes on a cooling rack before removing from pan!

Keywords: poached pear dessert, how to poach bears, easy pear dessert idea

More ginger desserts from Broma Bakery:

Gingerbread Linzer Cookies with Dulce de Leche Centers

Gingerbread Millionaire Bars

Grain-Free Molasses Ginger Cake

Whole Wheat Ginger Blueberry Crumble Bars

Gingersnap Pumpkin Cheesecake

— STILL HUNGRY? —

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  1. I was excited try this and will try again maybe. However my kitchen smells fabulous and the left over poaching syrup will be used for spritzers shortly. My issue with the bread is 1. The pears. One was too skinny so it kept falling over. I’ll know next time to measure my pears in a pan first. 2. 9 x 5 loaf pan is a little too small. I saw others had that issue. It’s also been in the oven for over a hour. My oven is a little off but I do use a thermometer, Middle still not done and pear juice flows over. I’d make sure a cookie sheet is below the pan when you put it in the oven. It’s fun to try though

  2. Made this recipe and I think I may have over whipped (I don’t know how since I hand mixed everything!) or my baking powder was just that fresh since it puffed up like an angel food cake! Still good and gave my parents a good laugh. Only difference is I used sour cream instead of yogurt since it pairs better in my opinion with Blackstrap Molasses and the thicker european butter.

  3. Hi Sofi. Do I need to keep the pears in the liquid if I do them ahead? This looks amazing. Making it later today
    Y.

    • Hi Nancy! You can take them out of the liquid! The pears will soak up allll the good stuff while they cook so need to keep them in the liquid 🙂

  4. Oh my goodness, this looks incredible!
    Just wondering what I could substitute molasses with? It’s not an ingredient I can ever find in Australia!
    Thanks so much 🙂

  5. Hi, This is an amazing recipe. My colleague made it and i had to ask her to share the recipe. I have not been able to get pears. Could i replace the pear with apple in this recipe? Appreciate your response. Thanks Radha

    • Hi Radha! I’ve never tried it with apples but I absolutely think it would work! I’d recommend peeling and coring them!