Gingerbread Loaf with Poached Pears
Hello Fall Baking Season! Woo hoo!! My windows are open and my kitchen smells like warm cinnamon:) When I was in college living in a tiny apartment, my roommate and I would light spice candles. There's just something about those aromas that makes me want to snuggle under a blanket. Now, I actually take the time to bake! I mean, you can't eat candles and gingerbread must be tasted. I'm definitely a newbie when it comes to cooking and baking anything over simple recipes. However, as a photographer I am challenging myself to create more personal dishes to style. My inspiration stems from binge watching "The Great British Baking Show". The breads, cakes, and desserts are mind blowing, not to mention the fabulous subtle British humor:)
Baking a gingerbread loaf with poached pears was a personal first and it turned out pretty darn good. I found it "absolutely scrummy" without a "soggy bottom". Watch the show, seriously its a "spot on" "top bake"!
~3 bartlett pears
~1 bottle red wine (I used a red table wine)
~1/2 cup organic cane sugar
~1 cup water
~3 cinnamon sticks
~1 vanilla bean
~1/2 cup low sugar maple syrup (can substitute molasses)
~2 large eggs
~2/3 cup brown sugar
~1/2 cup vegetable oil
~1 tsp baking powder
~1 tsp baking soda
~1 1/2 Tbsp grated ginger
~1 tsp ground cinnamon
~1 tsp ground nutmeg
~1/4 tsp salt
~2 cups all purpose flour
~2/3 cups vanilla almond milk
Combine all ingredients into medium pot and bring to boil. Then let simmer 15-20 min until pears softened. Remove pears and set aside.
Preheat oven to 350 degrees, line loaf pan with parchment paper.
Mix all ingredients together in large mixing bowl.
Place whole pears into loaf pan and spoon batter around them. Bake for 50-60 minutes until toothpick comes out clean. Cool for 10 minutes before removing from pan. Then place loaf on cooling rack for another 15 minutes.
Dust loaf with powdered sugar to serve. (optional)
*make sure pears are not too large or they will fall through loaf. Option to slice pears into halves and only use 3 half for better firmness of gingerbread.
Happy Fall Baking Friends!!