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

Nutrition Facts

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

  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.