Heirloom pears arrived to my home the other day just before the rain started.
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.
As you can see on the photo, I made two smaller loafs since I have neighbor tasters so one loaf is for them. The volume of one baking dish is 2 cups: made of firm baking paper, bought in the market.
For 7 Tbsp of pear puree I needed two pears peeled and blended.
Pear and Honey Moist Loaf
- 1 egg + pinch of salt
- 3 cup sugar
- 1 Tbsp vanilla extract
- 1 cup oil
- 2 Tbsp honey
- 1 cup + 3 Tbsp flour
- 7 Tbsp pear puree
- 1 Tbsp baking powder
- 2 Tbsp chocolate chunks
Preheat oven to 180 C / 354 F.
Prepare baking dishes.
Mix egg with pinch of salt and add sugar, vanilla extract, oil and honey.
Slowly add flour, pear puree, baking powder and honey.
At the end, add chocolate chunks.
Fill the dishes up to 2/3 volume.
Bake for 30 – 33 minutes, take the dishes out from the oven and leave the loafs in the dish to get cold.