Spiced Pear Bread with Marina’s Pear Ginger Chutney

  • Author: based on a recipe by baked by an introvert


This quick bread is so moist and delicious.  I tweeked the recipe and added Marina’s Pear Ginger Chutney.



  • 1 and 1/2 cup white wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • pinch teaspoon ground cloves
  • pinch teaspoon ground nutmeg
  • 1/4 cup light brown sugarpacked
  • 1/3 cup honey
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 110 oz jar of Marina’s Pear Ginger Chutney


  • Preheat oven to 350ºF. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  • In a separate mixing bowl, whisk together the sugar, honey, oil, egg, vanilla, and pear ginger chutney. Make a well in the center of the flour mixture, slowly pour the wet mixture into the well. Stir just until the dry ingredients are moist. Fold in the raisins.
  • Spoon the batter into a greased and floured the 9×5-inch loaf pan. Bake for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan and allow to cool completely on a wire rack.

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