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
Nutrition Facts
- Calories
- 327
- Fat
- 15 g
- Saturated Fat
- 1.5 g
- Trans Fat
- 0 g
- Sodium
- 120 mg
- Sugars
- 28 g
- Protein
- 4 g
- Fibre
- 2 g
- Carbohydrate
- 45 g
Dry Ingredients
- 3/4 cup (175 mL) light brown sugar
- 1/4 cup (60 mL) seedless raisins
- 1 1/3 cups (325 mL) all-purpose flour
- 1/2 tsp (2.5 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2.5 mL) ginger
- 1/2 tsp (2.5 mL) allspice
- 1/4 tsp (1.25 mL) clove
- 1/4 tsp (1.25 mL) nutmeg
- 1/4 tsp (1.25 mL) salt
Wet Ingredients
- 1 egg
- 1/2 cup (125 mL) canola oil
- 1/2 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.