Here is a yummy quick bread filled with fresh pears, a hint of ginger and topped with a thin frosting and toasted coconut. Baked in mini pans, these delicious little loaves are great for sharing or storing in freezer for quick thawing when needed. No need to peel the pears either.
To Toast Coconut:
Heat the oven to 350°F. Spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally. Watch closely to avoid overbrowning and remove from baking pan immediately after baking.Frosted Pear Quick Bread with Toasted Coconut
Yield 5 mini loaves (5-3/4 by 3-1/4 by 2-1/4)
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 tsp. ground ginger
3 cups chopped unpeeled pears (about 3 medium)
1 1/4 cups sugar
1/2 cup vegetable oil
1 cup confectioners' sugar
cream for desired consistency (sometimes I will substitute flavored coffee creamer)
1 cup sweetened coconut, toasted
heat oven to 350 degrees
Grease bottoms only of 5 mini loaf pans,
In bowl, whisk together flour, baking powder, salt and ginger until thoroughly mixed,
In another bowl, whisk together sugar, oil, eggs; stir in chopped pear. Stir in dry ingredients until moistened. Spoon into pans.
Bake about 35 minutes or until pick inserted comes out clean.
Cook 10 minutes in pans; loosen sides and remove to wire rack to cool completely.
Combine frosting ingredients and spread on cooled loaves; sprinkle with toasted coconut.