Gingerbread Pear Loaf Cake

A cosy winter bake that feels like Christmas in every slice

There are some bakes that don’t need trends, filters, or reinvention. They return every winter quietly, filling the house with familiar warmth — the kind that instantly makes you slow down.

This Gingerbread Pear Loaf is one of those cakes.

The deep aroma of molasses, the gentle heat of ginger and cinnamon, and the softness that comes from ripe pears folded into the batter — it’s the kind of cake you bake on a calm afternoon, when the weather feels cold outside but the kitchen feels safe and comforting.

I first made this loaf years ago during Bakemas, and every time I revisit it, it reminds me why simple, well-balanced recipes never go out of style. It’s not overly sweet, not heavy, and not fussy. Just honest baking — the kind we make at home for family, friends, and sometimes as a thoughtful homemade gift during the festive season.

If you like cakes that taste better the next day, pair beautifully with tea or coffee, and feel perfect for winter evenings — this one is for you.

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🍐 Gingerbread Pear Loaf Cake

Servings 12

Ingredients

• 1 & 1/2 cups all-purpose flour ((240 grams) )
• 1 & 1/2 teaspoon cinnamon powder
• 3/4 teaspoon ginger powder -
• 3/4 teaspoon baking powder -
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup molasses
• 1/2 cup buttermilk
• 6 tablespoons butter ( (85grams))
• 1/3 cup dark brown sugar ((70grams))
• 2 eggs
• 1&1/2 teaspoons vanilla extract
• 1 Pear

Instructions 

• Step 1

  Preheat the oven to 325°F (165°C).Lightly grease an 8 × 4-inch loaf pan and line it with parchment paper, leaving an overhang on two sides for easy removal.

  In a bowl, whisk together the flour, cinnamon, ginger powder, baking powder, baking soda, ground cloves, and salt.In a separate bowl, mix the molasses and buttermilk until well combined.
• Step 2

  Using an electric mixer, beat the butter and dark brown sugar on medium-high speed until light and fluffy — about 2 to 3 minutes.Reduce the speed to medium and beat in the eggs one at a time, followed by the vanilla extract.

  Lower the mixer speed and add the flour mixture and molasses mixture alternately, starting and ending with the flour. Mix just until combined. Do not overmix.
• Step 3

  Gently fold in the chopped pear.Transfer the batter to the prepared loaf pan and level the top.

  Bake for 40–50 minutes, or until a wooden skewer inserted into the center comes out clean.Allow the loaf to cool completely on a wire rack before slicing.

Video

Notes

Notes & Tips for Best Results

• Molasses matters: Use dark, full-flavoured molasses for that deep gingerbread taste. Avoid blackstrap molasses, as it can be bitter.
• Don’t overmix: Once the flour is added, mix only until combined to keep the loaf soft.
• Pear choice: A ripe but firm pear works best. Overripe pears can make the loaf too moist.
• Flavour improves with time: This cake tastes even better the next day as the spices settle.
• Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
• For gifting: Wrap the cooled loaf in parchment paper and tie with twine or festive ribbon for a beautiful homemade Christmas gift.

Author: Deepali Ohri

Course: Dessert

Cuisine: American

This Gingerbread Pear Loaf is proof that winter baking doesn’t need to be complicated to be special. Sometimes, all it takes is a familiar recipe, a warm oven, and a quiet moment to yourself.

Happy baking ❤️
— Deepali