Preheat the oven to 350 degrees F. Combine all the dry ingredients in a large mixing bowl, including the sugars. Set aside. Select two ripe pears – I used Bosc variety – and dice into very small pieces. The smaller the better – if the pieces are too big, the bread won’t hold together well.
You also want to mince the crystallized ginger. Ginger is a really strong flavor, so small pieces go a long way!
In a small dish, mix the chia seeds and water together and let sit for a few minutes.
The chia seeds absorb the water and swell in size, creating a gooey egg-like consistency. If you don’t have chia seeds, you can sub flax seeds or two eggs here. (Insider tip: they sell chia seeds at Trader Joe’s now!)
Once the chia-egg has formed, add applesauce, oil, and vanilla to the small dish, and whisk to combine. Pour the wet ingredients into the bowl of dry ingredients, and mix until combined. Using a spatula, fold in the crystallized ginger (reserve about a tablespoon) and fresh pear. Pour batter into a greased loaf pan, and sprinkle the remaining crystallized ginger on top of the batter.
Bake for 45-50 minutes, until golden brown on top and baked through the center. Allow bread to cool on a wire rack before slicing and serving.
The crystallized ginger tastes amazing when baked – it gets sort of chewy and sweet. I had no idea it could get even better.
I love this bread because it is unexpected. Banana bread is delicious, but predictable. This is fun and seasonal, and would make a great gift for coworkers, teachers, babysitters, family, or a gift to yourself at the end of a long week.
We had a gloomy, rainy weekend here in Seattle , which led to a lot of bread eating. If I was a good enough photographer, I would have figured out a way to capture this bread sitting next to a window covered in rain drops. As it is, you’ll just have to believe me that much of this loaf was consumed as a comfort food cliché – listening to rain, next to a fire, with hot coffee in hand. Guilty as charged.
We have family coming into town next weekend, and I think I might need to have one of these ready for our guests’ arrival. Tis the season for delicious baked goods!
Hopefully the first of many more to come.Powered by Recipage