Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a small bowl toss together the pears and the lemon juice. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the vanilla and the eggs, 1 at a time. Add the ginger and the pear mixture and beat the mixture until it is combined well. Beat in the flour mixture and beat the mixture until it is just combined. Stir in the currants, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or until they are pale golden and a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 4 small loaves. Gourmet December 1990
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|Serving Size: 1 Serving (984g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 479 (22%)|
|Amt Per Serving||% DV|
|Total Fat 53.2g||71 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 2115mg||651 %|
|Sodium 5232.4mg||180 %|
|Potassium 2138.7mg||56 %|
|Total Carbohydrate 327g||96 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 308.2g|
|Protein 98.9g||141 %|
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Calories per serving: 2171
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