Pears, spice and everything nice. My new winter motto? I think so!
This pear spice loaf exceeded my expectations by leaps and bounds. Let me be honest: I knew when I was pouring the batter into the loaf tin itself that it was going to be good. But did I know how good? Most definitely not!
Rustic and nutty from the whole wheat flour. Winter-y and warming from the cinnamon and nutmeg. Subtle sunny undertones from the coconut oil. Gooey sweetness from ripe pear chunks. Crunchy sugary goodness from the oat topping.
I'm going to keep this post short and sweet, because you should stop staring at your screen and start baking (and subsequently eating!) this amazing, super delicious, wholesome, healthy, yummy (do you get the gist yet?) loaf cake!
Ingredients
For loaf:
1 cup plain flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
pinch of salt
2 ripe but still firm pears*, chopped into chunks (size is up to you!)
1/3 cup coconut oil, softened
2/3 cup raw sugar
1/4 cup maple syrup
1/3 cup non-fat Greek yogurt
1/3 cup whole milk
2 large eggs
1 tsp vanilla extract
*Feel free to peel the pears if you wish, but I didn't!
For the (not-so) optional crunchy oat topping:
1/3 cup whole rolled oats
3 tsp raw sugar
1 tbsp coconut oil
Instructions
Preheat oven to 175 C. Line a loaf tin with baking paper and set aside.
In a large bowl, sift flours, baking soda, baking powder, salt, cinnamon and nutmeg. Toss in chopped pear until each pear chunks is fully coated in flour mixture. If you feel that your pear is slightly soft and might mash easily, don't mix the fruit into the flour yet.
Mix maple syrup and Greek yoghurt in a small bowl until combined.
In a separate mixing bowl, beat coconut oil and sugar. Add in the vanilla and eggs and beat until just combined. Finally, add in the milk, and once again, beat until just combined.
Using a large spoon to fold the ingredients together, add egg mixture and Greek yoghurt/maple syrup mixture into the flour mixture and stir until just combined. Don't over mix! If at this point, you haven't yet added the pear, now is the time to do so - simply stir the pear chunks into the batter.
Pour/spoon into prepared tin and gently smooth the top.
Stir together the ingredients for the oat topping and sprinkle the mixture on top of the batter.
Bake for 50 minutes or a toothpick inserted comes out clean and top is slightly crisp and a light golden brown.
Cool in tin for 10 minutes then transfer to a wire rack to cool completely.
Enjoy!
Rustic and nutty from the whole wheat flour. Winter-y and warming from the cinnamon and nutmeg. Subtle sunny undertones from the coconut oil. Gooey sweetness from ripe pear chunks. Crunchy sugary goodness from the oat topping.
I'm going to keep this post short and sweet, because you should stop staring at your screen and start baking (and subsequently eating!) this amazing, super delicious, wholesome, healthy, yummy (do you get the gist yet?) loaf cake!
For loaf:
1 cup plain flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
pinch of salt
2 ripe but still firm pears*, chopped into chunks (size is up to you!)
1/3 cup coconut oil, softened
2/3 cup raw sugar
1/4 cup maple syrup
1/3 cup non-fat Greek yogurt
1/3 cup whole milk
2 large eggs
1 tsp vanilla extract
*Feel free to peel the pears if you wish, but I didn't!
For the (not-so) optional crunchy oat topping:
1/3 cup whole rolled oats
3 tsp raw sugar
1 tbsp coconut oil
Instructions
Preheat oven to 175 C. Line a loaf tin with baking paper and set aside.
In a large bowl, sift flours, baking soda, baking powder, salt, cinnamon and nutmeg. Toss in chopped pear until each pear chunks is fully coated in flour mixture. If you feel that your pear is slightly soft and might mash easily, don't mix the fruit into the flour yet.
Mix maple syrup and Greek yoghurt in a small bowl until combined.
In a separate mixing bowl, beat coconut oil and sugar. Add in the vanilla and eggs and beat until just combined. Finally, add in the milk, and once again, beat until just combined.
Using a large spoon to fold the ingredients together, add egg mixture and Greek yoghurt/maple syrup mixture into the flour mixture and stir until just combined. Don't over mix! If at this point, you haven't yet added the pear, now is the time to do so - simply stir the pear chunks into the batter.
Pour/spoon into prepared tin and gently smooth the top.
Stir together the ingredients for the oat topping and sprinkle the mixture on top of the batter.
Bake for 50 minutes or a toothpick inserted comes out clean and top is slightly crisp and a light golden brown.
Cool in tin for 10 minutes then transfer to a wire rack to cool completely.
Enjoy!
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