Recipes
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
Print RecipeIngredients
Dry Ingredients
- ¾ cup (175 mL) light brown sugar
- ¼ cup (60 mL) seedless raisins
- 1 ⅓ 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 ½ cups (375 mL) peeled and chopped pear
Instructions
- Step 1
In a large bowl, whisk together wet ingredients. Whisk in dry ingredients until smooth. Then, fold in the chopped pear.
- Step 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.
- Step 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.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 327 |
| Fat | 15 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 45 g |
| Fibre | 2 g |
| Sugars | 28 g |
| Protein | 4 g |
| Sodium | 120 mg |
