Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.
In a large bowl, mix flour, brown sugar, baking powder, ginger and salt set aside.
Place pears, oil and egg in a blender container. Cover and blend at low speed for 5 to 10 seconds or until smooth.
Stir pear purée into flour mixture until flour is moistened. Stir in raisins. Spread in pan.
Bake for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. Wrap and store for several hours or overnight to soften crust before serving. Serve at room temperature.
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