Pear and Honey Moist Loaf stays fresh for days and can be served both as breakfast and dessert. Perfect for holidays.
The first idea was to make compote but festive days are approaching and I thought a loaf that would stay fresh for a week would be a good idea. It can be served for breakfast or after lunch, with coffee or tea. I like taking a slice of it with my first coffee in the morning; especially for weekends when the weather is not exactly inviting and I enjoy in a worm room. My son is not that kind of person; he needs huge things to eat – you know what I mean: sausages, burgers, ham and eggs. Moist loaf is a dessert for him, after breakfast.
Pear and Honey Moist Loaf
- 2 small eggs ( or 1 large ) + pinch of salt
- 1 Tbsp vanilla extract
- 2/3 cup vegetable oil
- 2 Tbsp honey
- 7 Tbsp pear pure ( 1 medium sized pear, cored )
- 3 Tbsp sugar
- 1 cup + 3 Tbsp flour
- 1 Tbsp baking powder
- 3 Tbsp chocolate chips
Preheat oven to 180 C / 354 F.
Lightly spray the loaf pan ( 5 cups volume, 3 x 7 inches ) and leave aside.
In medium sized bowl, combine, dry ingredients: flour, sugar and baking powder.
In another medium sized bowl, combine eggs, salt, oil, vanilla extract, honey and pear pure.
Mix wet ingredients slowly adding dry ones to get smooth batter.
Add chocolate chips and combine with spatula.
Pour the batter into the loaf pan and bake for 43 minutes or until a toothpick inserted in the middle comes out clean.