Gingerbread-Pear Loaf

Cooking spray
1-1/2 c. all-purpose flour
1-1/2 t. ground cinnamon
3/4 t. ground ginger
3/4 t. baking powder
1/4 t. plus 1/8 t. baking soda
1/4 t. ground cloves
1/2 t. kosher salt
1/2 c. molasses
1/2 c. buttermilk
6 T. unsalted butter, at room temperature
1/3 c. packed dark brown sugar
2 large eggs
1-1/2 t. vanilla extract
1/2 firm but ripe Bartlett pear, peeled and chopped

Preheat oven to 325 degrees. Lightly grease an 8 x 4" loaf pan and line with parchment paper, leaving an overhang on two sides.

Whisk together flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt in a bowl. In a separate bowl, combine molasses and buttermilk. Set both aside.

Beat butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2-3 minutes. Reduce speed to medium and beat in eggs and vanilla. Reduce speed to low and beat in flour mixture and molasses mixture alternately, starting and ending with flour mixture, until just incorporated.

Fold in pear pieces and transfer to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 40-50 minutes. Transfer to a wire rack to cool completely.

Makes 12 servings.

Adapted from Country Living magazine, Dec. 2018. p. 109.