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Ginger and Pear Teabread

Ginger and pear teabread is a great side dish to accompany tea. Not to mention, you can make this easy bread recipe anytime! With the fusion of both ginger and pear, this comfort food will make you feel right at home.


As it contains fresh fruit, this teabread keeps for just 2 days. But if you omit the pears, it keeps for a week wrapped in greaseproof paper and foil.

Cooking MethodMicrowave


  • 1/2 ounce butter susbtitute
  • 6 ounces white whole wheat flour
  • 6 ounces wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 3 teaspoons ground ginger
  • 2 ripe pears, peeled, cored and chopped
  • 1/2 ounce light muscavado sugar
  • 1/2 ounce golden syrup
  • 1/2 ounce black treacle
  • 1 egg, beaten
  • 1/2 ounce low fat milk
  • 6 pieces stem ginger in syrup


  1. Preheat the oven to 325 degrees F and butter and base-line a two pound loaf tin.
  2. Sift the baking powder, soda, ginger and  flours into a mixing bowl, then tip in the contents of the sieve.
  3. Mix in the chopped pears.
  4. Melt the sugar, syrup, butter and treacle in a pan, or place in a microwave-proof bowl and microwave for 2 - 3 minutes on Medium. Cool slightly, then stir into the dry ingredients with the egg and milk, beating to a smooth batter.
  5. Pour into the prepared tin. Drain the ginger, then cut each piece into very thin slices. Scatter over the top of the cake, then bake for about 60 to 90 minutes hours until the cake is firm to the touch.
  6. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
  7. Drizzle with a little syrup from the jar of ginger.




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