Go Back
Whole gingerbread pear loaf cake dusted with powdered sugar, placed on a wooden board and styled with festive Christmas decorations
Print Pin

🍐 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