(This post was sponsored by Spice Islands® Trading Company. I was compensated to attend the NYC Wine + Food Festival and to write about my experience; all opinions are my own.)
Hello! Can we talk about parties and cake for a minute?
There’s something irresistible about a steaming, spiced pear loaf straight from the oven — tender, fragrant, and perfect for sharing.
Two weeks ago I attended a spectacular dinner at the NYC Wine & Food Festival hosted by Spice Islands® Trading Company. Dana Cowin, former editor of Food & Wine, emceed the evening, and chefs Andrew Zimmern, John Besh, Jose Garces and Daniel Boulud crafted the menu. Spice Islands supplied the kitchen, and their spices elevated every dish—each bite was flavorful, thoughtful and unforgettable.
The wine flowed, the passed appetizers were elevated, and the timing and portions were spot on so each course felt curated and enjoyable rather than overwhelming. It was one of those meals where you savor every bite.
Let me give you a quick rundown. One standout appetizer was a giant clam with shabu-shabu flavors from Andrew Zimmern — served on a spoon for an easy, perfectly portioned bite. The ceviche served in a shell was bright and vibrant, and a corn tortelli with blue crab might have been my favorite course of the night (I have a soft spot for anything corn-based).
Main courses featured abalone with sticky rice presented in an eye-catching way, and a venison dish topped with foie gras and layered with fall flavors — truly a dream dinner.
For dessert we enjoyed champagne and a poached pear wrapped in chocolate sponge cake filled with chocolate ganache — decadent and inspiring. That dessert is what sparked the pear bread recipe I’m sharing here. I’m a big pear fan, and this event nudged me to bake something autumnal and spiced using the Spice Islands spices I received.
I loved the Spice Islands display at the event — bulk spices in mason jars paired with candles felt warm and festive. Spice Islands has been around for decades, sourcing spices at peak freshness and offering organic options, which makes a real difference in flavor. My mom even had a nostalgic moment seeing them on my counter — she remembered using Beau Monde® in college dips back in the 1970s.
Personally, I’m hooked on a few of their blends, including Carne Asada Seasoning and a dried Chimichurri seasoning that I’ve been sprinkling on eggs, pulled pork and avocado toast. Those ready-made flavors are surprisingly versatile.
To celebrate the event I made a spiced pear loaf featuring Spice Islands Ground Saigon Cinnamon, Ground Ginger and Ground Cardamom — true fall flavors in loaf form. Although it’s labeled a bread, think of it as cake masquerading as bread: dense, moist and perfectly acceptable for breakfast, snack time or “lunch dessert.”
The real magic is the caramelized pears that line the bottom of the pan (which become the top once inverted). They soften and sweeten into caramel-y slices that pair beautifully with the warmly spiced batter.
Caramelized Upside Down Pear Bread
1
(9 x 5 inch) loaf
2 hrs
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Ingredients
- 1/4 cup unsalted butter
- 2/3 cup brown sugar
- 2 pears, peeled, cored and sliced
- 2 cups all-purpose flour
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Spice Islands Ground Ginger
- 1/4 teaspoon Spice Islands Ground Cardamom
- 1/4 teaspoon salt
- 1/8 teaspoon freshly grated Spice Islands Whole Nutmeg
- 1 1/2 cups loosely packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 pear, peeled and grated
Instructions
- Preheat the oven to 325°F. Grease a 9×5-inch loaf pan generously with nonstick spray.
- Heat a skillet over medium heat and add the 1/4 cup butter. Once melted, stir in 2/3 cup brown sugar. Add the sliced pears and toss to coat. Cook 1–2 minutes until the pears begin to soften. Transfer the pears and the butter-sugar mixture to the bottom of the prepared loaf pan. Let cool at room temperature for about 10 minutes.
- In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, ginger, cardamom, salt and nutmeg. In a larger bowl, whisk the melted butter, oil and 1 1/2 cups brown sugar until smooth. Whisk in the eggs one at a time, then the vanilla. Add the dry ingredients to the wet and stir with a large spoon until just combined. Fold in the grated pear.
- Spread the batter evenly over the pears in the loaf pan. Place the pan on a baking sheet and bake 65–75 minutes, until the bread is set and a toothpick inserted into the center comes out clean. Cool for 15–20 minutes, then gently invert onto a cutting board or parchment. Allow to cool completely before slicing.
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That perfect bite though.