Method

• Heat the oven to 350°F (175°C). Grease a 9-by-5-inch metal loaf pan with 1 teaspoon oil and line its bottom and long sides with parchment, leaving an overhang. Peel and core the pear, dice it into 1/4-inch pieces and measure 1 cup.
• Whisk flour, baking powder, ground ginger and salt in one bowl. Mix thoroughly so there are no pockets of baking powder or concentrated ginger in the finished loaf.
• In a second bowl, whisk the sugar and eggs until well combined. Add the measured ricotta, 1/3 cup oil and vanilla. Whisk until the ricotta is evenly dispersed; a few tiny curds are fine. Pour away visible pooled whey before measuring the ricotta rather than tipping that extra liquid into the batter.
• Add the dry mixture to the wet mixture and fold until only a few flour streaks remain. Fold in the diced pear until the flour disappears. Stop mixing once combined. Transfer to the lined pan and smooth the top gently without compressing the batter.
• Bake for 55–70 minutes, checking from 55 minutes. The top should be golden and a thin tester inserted through the center should come out without raw batter. Pierce a second spot if the tester goes directly through a pear piece. If the top is browned before the middle is set, loosely tent with foil and keep baking.
• Cool in the pan on a rack for 15 minutes. Lift the loaf out with the parchment and leave it on the rack for about 75 minutes more, or until cool. Slice into approximately 10 pieces with a sharp serrated knife. Do not cut through a steaming-hot loaf and judge that soft center as its final texture.