Moist Pear Ginger Pound Cake Recipe with Fresh Pear Chunks Perfect for Fall

Let me tell you, the scent of warm ginger mingling with sweet, juicy pear chunks baking in the oven is enough to make anyone’s mouth water. The first time I baked this moist pear ginger pound cake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly autumn afternoon, and I was knee-high to a grasshopper when my grandma used to fill the house with the smell of fresh-baked treats. This recipe felt like a modern nod to those cozy memories, with a little zing from the ginger that gave it a fresh twist.

Honestly, my family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). It’s dangerously easy to slice off just one more piece, especially when you want a sweet treat after dinner or a delicious snack to brighten up your Pinterest cookie board. Whether you’re looking for something perfect for a fall potluck or a sweet surprise for your kids, this moist pear ginger pound cake with fresh pear chunks is a winner every time.

After testing it multiple times—in the name of research, of course—it’s become a staple for family gatherings and gifting. It feels like a warm hug wrapped in cake form, and you’re going to want to bookmark this one for the season ahead.

Why You’ll Love This Recipe

There’s a lot to love about this moist pear ginger pound cake recipe, and I’ve put it through its paces to make sure it delivers every time. Here’s why it stands out:

• Quick & Easy: Comes together in under an hour, perfect for busy fall afternoons or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Fall Occasions: Great for cozy dinners, potlucks, or as a sweet breakfast treat on crisp autumn mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its moist texture and balanced flavors.
• Unbelievably Delicious: The combination of fresh pear chunks and warm ginger creates a next-level comfort food experience.

What really sets this recipe apart is the way the fresh pear chunks keep every bite juicy and tender, while the ginger adds just the right amount of spice without overpowering the sweetness. I like to blend the ginger into the batter for a consistent warmth throughout, but you can also sprinkle a little extra on top for a zingy finish. It isn’t just another pound cake—it’s your best version, perfect for impressing guests without any stress.

Honestly, this cake is the kind that makes you close your eyes after the first bite, savoring those cozy fall vibes. It’s comfort food with a little twist, healthier and faster but still soul-soothing. Whether you’re gifting it or enjoying a quiet moment yourself, it fills the room with warmth and smiles.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with fresh pears bringing that seasonal magic to the table.

• All-purpose flour – 2 ½ cups (315 g), for that tender crumb (I prefer King Arthur for consistent results)
• Baking powder – 1 ½ teaspoons, to help the cake rise nicely
• Baking soda – ½ teaspoon, for a light texture
• Ground ginger – 1 tablespoon, the star spice that brings warmth
• Cinnamon – 1 teaspoon, adds subtle depth (optional but highly recommended)
• Salt – ½ teaspoon, balances sweetness perfectly
• Unsalted butter – 1 cup (227 g), softened (adds richness and moisture)
• Granulated sugar – 1 cup (200 g), for sweetness without overpowering
• Brown sugar – ½ cup (110 g), packed (adds a lovely caramel note)
• Large eggs – 3, room temperature (helps with structure)
• Vanilla extract – 2 teaspoons, for flavor harmony
• Sour cream – ½ cup (120 ml), adds moistness and slight tang (can swap with Greek yogurt)
• Fresh pears – 2 medium-sized, peeled, cored, and cut into small chunks (firm but ripe; Bartlett or Bosc work great)
• Fresh ginger – 1 teaspoon, finely grated (optional, for an extra fresh ginger kick)

If you want a gluten-free version, almond flour can replace the all-purpose flour, but expect a denser texture. For dairy-free options, swap butter with coconut oil and sour cream with coconut yogurt. Just remember, fresh pears are essential here—they keep the cake juicy and tender like nothing else.

Equipment Needed

• 9×5-inch loaf pan – Classic size for pound cake; I recommend greasing it well or lining with parchment paper for easy removal.
• Mixing bowls – One large for dry ingredients and one medium for wet ingredients.
• Electric mixer or stand mixer – Helps cream butter and sugar thoroughly, but a sturdy hand whisk works in a pinch.
• Measuring cups and spoons – Precise measurements make all the difference in baking.
• Rubber spatula – For folding in those fresh pear chunks gently without breaking them up.
• Fine grater or microplane – To grate fresh ginger finely if using.
• Cooling rack – Essential for letting the cake cool evenly and preserving that moist crumb.

Don’t have a stand mixer? No worries. I often mix by hand, and it still turns out great. For loaf pans, if you don’t have the exact size, a slightly larger or smaller pan is okay—just adjust baking time and keep an eye on it. And if you want to be fancy, a kitchen scale helps nail the flour measurement every single time.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper for an easier release. This step saves you from a sticky situation later!
2. Mix the dry ingredients: In a large bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, and ½ teaspoon salt. This blend sets the spicy, aromatic base for your cake.
3. Cream the butter and sugars: In a separate bowl, use an electric mixer to beat 1 cup (227 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and ½ cup (110 g) packed brown sugar until light and fluffy—about 3-4 minutes. This aerates the batter, giving your cake a tender crumb.
4. Add eggs and vanilla: Beat in 3 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract. The batter will look creamy and smooth at this point.
5. Incorporate sour cream: Mix in ½ cup (120 ml) sour cream until fully combined. It adds moisture and balances the sweetness.
6. Combine wet and dry ingredients: Gradually add the dry mixture to the wet, mixing on low speed or folding gently with a spatula. Avoid overmixing, or your cake might turn dense.
7. Fold in fresh pear chunks and grated fresh ginger (if using): Gently fold 2 cups of chopped fresh pear (about 2 medium pears) and 1 teaspoon finely grated fresh ginger into the batter. Be careful not to break up the pear pieces—they should remain chunked for bursts of juiciness.
8. Pour batter into pan: Scrape the batter into your prepared loaf pan, smoothing the top with a spatula for even baking.
9. Bake: Place the pan in the oven and bake for 60-70 minutes. To test doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
10. Cool: Let the cake cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely. This prevents sogginess and keeps the texture spot-on.

If your pears are especially juicy, you might notice the batter is a bit wetter—this is normal. Just keep an eye on the baking time, as it might take a few extra minutes. The smell of ginger and pear filling your kitchen is a good sign that you’re close!

Cooking Tips & Techniques

Here are some tricks I’ve learned after a few batches of pear ginger pound cake (and the occasional kitchen mishap):

• Room temperature ingredients: Butter, eggs, and sour cream mix more smoothly when they’re not cold, which helps avoid a lumpy batter.
• Don’t overmix: Once you add the flour, mix just until combined. Overworking the batter develops gluten, making your pound cake tough instead of tender.
• Fresh pears: Use firm but ripe pears so they hold their shape during baking. Soft pears can turn mushy and watery.
• Grate fresh ginger finely: If you want a sharper ginger note, fresh grated ginger is unbeatable. Just a teaspoon adds a bright, spicy punch.
• Baking time varies: Oven temperatures differ, so start checking your cake at 55 minutes. If the top is browning too fast, cover with foil to avoid burning.
• Multi-tasking tip: Prepare your dry ingredients while creaming butter and sugars to save time.
• Storage: Wrapped tightly, this cake stays moist for several days—no crumb left behind!

Variations & Adaptations

Want to mix things up? This recipe is a great base for some tasty twists:

• Gluten-free option: Swap all-purpose flour with a gluten-free baking blend (like Bob’s Red Mill 1-to-1). The texture will be slightly denser but still delicious.
• Spice it up: Add a pinch of nutmeg or cloves for a more complex fall flavor.
• Maple syrup glaze: Drizzle a simple maple glaze over the cooled cake for extra sweetness and shine.
• Dairy-free swap: Use coconut oil instead of butter and coconut yogurt for sour cream. This keeps the cake moist and allergy-friendly.
• Fruit swap: Tried swapping pears for diced apples or even fresh figs—both give a lovely texture change.

My personal favorite? Adding a handful of toasted walnuts into the batter for a bit of crunch. It adds a pleasant contrast to all that soft pear goodness.

Serving & Storage Suggestions

This moist pear ginger pound cake is best served at room temperature or slightly warmed. I like to slice it thick and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

For breakfast, a light spread of cream cheese or a drizzle of honey turns it into a cozy morning treat. It also pairs beautifully with a hot cup of chai tea or spiced cider to really bring out the ginger notes.

Store your cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually wrapped in parchment and foil for up to 3 months. To reheat, thaw at room temperature and warm gently in the microwave or oven for a few minutes.

As the cake sits, the flavors deepen and meld beautifully—if you can resist eating it all right away!

Nutritional Information & Benefits

Each slice of this moist pear ginger pound cake delivers a comforting balance of carbs, fats, and protein, clocking in around 320 calories per serving (based on 10 slices). The fresh pears add fiber and natural sweetness, while ginger offers anti-inflammatory benefits and aids digestion.

While it’s a treat, this recipe uses real fruit and spices instead of artificial flavors, making it a somewhat lighter dessert option compared to heavier cakes. You’ll find it gluten-friendly with substitutions, and it can be made dairy-free if needed.

From a wellness perspective, the warming spices and fresh fruit make this cake a cozy choice that feels indulgent without being overwhelming—perfect for fall comfort food with a little personality.

Conclusion

This moist pear ginger pound cake with fresh pear chunks is one of those recipes you’ll keep coming back to. It’s simple, sweet, and full of cozy fall flavors that make every bite feel like a little celebration. You can customize it easily—with nuts, glazes, or spice variations—so it fits your taste and occasion perfectly.

Personally, I love how it brings fresh fruit and a spicy kick together in a way that feels like a warm hug on a plate. Give it a try and let me know how your version turns out—I’m always excited to hear about your tweaks and favorites!

Don’t forget to share this recipe if it brings a smile to your kitchen, and drop a comment below with your thoughts or questions. Happy baking!

FAQs

Can I use canned or frozen pears instead of fresh?

Fresh pears work best for texture and flavor, but if you must, drain canned pears well or thaw frozen ones and pat dry to avoid excess moisture in the batter.

How do I know when the pound cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it’s wet batter, bake a little longer and test again.

Can I make this cake vegan?

Yes! Replace butter with vegan margarine or coconut oil, eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and use dairy-free yogurt instead of sour cream.

What’s the best way to store leftover cake?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

Can I double the recipe for a larger cake?

You can double it and bake in two loaf pans or a larger pan; just watch the baking time closely as it may vary depending on pan size.

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