Pear and Sour Cream Gingerbread Loaf

This rich gingerbread loaf made with tender, juicy pears is a wonderful fall bake. And you know what fall baking leads to? Christmas holiday baking!!

This has been such a weird year with Covid lockdowns and little or no gathering together so I'm hoping holiday baking will put me in a holiday mood.

Ingredients:

2 eggs

1/2 cup sour cream

1/2 cup molasses

1/2 cup brown sugar

1 1/2 cups flour

1 tsp baking soda

1 tsp ginger

1 tsp cardamon

1/4 tsp allspice

pinch salt

1/2 cup melted butter

2 ripe pears or canned pears well drained

Beat the eggs, then add the sour cream, molasses and brown sugar. Whisk together the flour, baking soda, ginger, cardamon, allspice and salt and add to the wet ingredients. Then add the melted butter and beat until smooth. 

Pour the batter into a greased and floured or parchment lined 9 X 5" loaf pan. I used canned pear halves so I had left them to drain for several minutes before slicing and placing on top of the batter. I suppose I could have used the halves as is. Maybe next time.

Bake at 350°F for 60-70 minutes or until a tester comes out clean.

Cool in pan about 15 minutes 

Then gently turn it out and remove the parchment if used and cool completely on rack before slicing.

(Sorry... lots of pictures here as I just thought it was so darn pretty and the weather outside was gorgeous for November!)

Also it passed the smell test... Karma approved!