Recipes

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

  1. In a large bowl, whisk together wet ingredients. Whisk in dry ingredients until smooth. Then, fold in the chopped pear.

  2. 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.

  3. 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.