Pear and Honey Moist Loaf stays fresh for days and can be served both as breakfast and dessert. Perfect for holidays.
There is a simple reason for updating this Pear and Honey Moist Loaf. Hilda noticed three cups of sugar for one loaf just does not work. And, you know what ? She was right !
So, to figure out what went wrong I did it all over again and found my typing error and here we have refreshed beautiful moist breakfast to slice and have your favourite spread with it.
As it happens with all sweet breads at our home, we enjoy them with tea or coffee in the morning but also for a snack or dessert.
My friend has an orchard and thanks to her I have beautiful pears, apples and plums supply when their season arrives. Needless to say, none are chemically treated and it makes them even more precious.
There is my favourite season approaching: late summer and first days of autumn. Harvesting time and making winter stocks. The best!
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 puree ( 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 / 356 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.