It’s been a while! I’ve been moving house and said goodbye to my beautiful table that I used to shoot on – suffice to say i’ve been struggling to find a replacement but think we’ve done it. I’m still adjusting to the darker background though and paired with winter lighting we’ll see how it goes!
Anyway, to the food, which is why you’re here and don’t I have a total treat for you this time. Pears are all over the place during winter and I try to use them anyway I can, in smoothies, stewed with raisins, in oatmeal… But what I really wanted to do was to put them in a loaf having exhausted my previous favourite banana loaf recipe.
It rained all day on Sunday, it was perfect weather to stay in doors, put on some wintery music and bake the day away, which is exactly what I did, starting with brunch cake… The loaf is spicy, warm and lightly sweet, it’s moist and the pear is in bite size pieces meaning you really get a taste of it. The pear could be so easily drowned out by the cinnamon and ginger but it holds it own – I do recommend using ripe pears though so they bake easily. As a total indulgence we topped the loaf with ricotta and honey for a sweet brunch treat that was filling and mmm inducing!
Ginger & Pear Loaf
- 1 cup plain flour
- 1 cup wholemeal flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp salt
- 4 ripe pears – peeled and chopped into pieces
- 2 tbsp lemon juice
- 120g unsalted butter
- 1/2 cup coconut sugar
- 1/2 cup muscovado sugar (or sub for brown)
- 1 pear – grated
- 1 and 1/2 tsp freshly grated ginger
- 3 eggs
- 1 tsp vanilla
- Ricotta and warm honey to serve
- Preheat oven to 180ºc and line a large loaf pan with baking paper.
- Whisk the flours, baking soda, cinnamon and salt together in a medium bowl and set aside.
- Peel and chop 4 pears, place in a bowl and toss with the lemon juice so they don’t brown.
- In a food mixer, with an electric hand mixer, or by hand beat the butter and sugars together until fluffy and a paler brown. Add one egg at a time beating in between additions. Stir in the vanilla, grated pear and ginger with a wooden spoon (you can just grate the pear straight into the bowl).
- Add a third of the flour mixture and fold until well incorporated, add another third, combine, and the final third, combine well.
- Stir in the pear pieces – the batter will look very full of pear, but that’s ok, it will cook together fine! Bake for 40-55 minutes – mine was nearer 55 but I started checking at 40 minutes and will depend on the size of your pan and your oven.
- Remove from the pan and cool on a rack for 10 minutes.
- Serve warm topped with ricotta and warm honey – also great with almond butter for breakfast the next day, and the next!