Chef Craig’s Spiced Pear And Rum Raisin Loaf
This English favourite is a welcome indulgence morning, noon and night. Enjoyed warm or at room temperature, this make-ahead dish is ideal for unexpected guests, family gatherings or an everyday snack. Don’t be shy when you slice this tasty treat! Cut into fairly thick pieces and add a little pat of butter to serve.
- Serves:
- 8
- Prep Time:
- 10 min
- Cook Time:
- 55 min
Ingredients
Dry Ingredients
- ¾ cup ( 175 mL ) light brown sugar
- ¼ cup ( 60 mL ) seedless raisins
- 1 1/3 cups ( 325 mL ) all-purpose flour
- ½ tsp ( 2.5 mL ) baking powder
- 1 tsp ( 5 mL ) cinnamon
- ½ tsp ( 2.5 mL ) ginger
- ½ tsp ( 2.5 mL ) allspice
- ¼ tsp ( 1.25 mL ) clove
- ¼ tsp ( 1.25 mL ) nutmeg
- ¼ tsp ( 1.25 mL ) salt
Wet Ingredients
- 1 egg
- ½ cup ( 125 mL ) canola oil
- ½ cup ( 125 mL ) milk
- 1 tsp ( 5 mL ) rum extract vanilla extract
- 1 1/2 cups ( 375 mL ) peeled and chopped pear
Instructions
-
In a large bowl, whisk together wet ingredients. Whisk in dry ingredients until smooth. Then, fold in the chopped pear.
-
Add the batter to a standard sized 8 x 4 inch (20 x 10 cm) loaf pan that has been lightly sprayed with nonstick spray or greased with butter. As an optional garnish, you can sprinkle the top of the batter with an additional 1 tablespoon of brown sugar.
-
Bake in a preheated 350°F (175°C) oven for 50 to 55 minutes or until a cake tester or skewer can be inserted and removed from the middle without appearing “wet” with batter. Leave to rest for 10 minutes. Unmould and allow to cool before slicing.