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Wholesome-spiced-pear-loaf

Wholesome Spiced Pear Loaf

Moist, rich, tender and filled with warming spices and juicy pears. This perfectly spiced pear loaf is 100% plant-based, loaded with flavors and high in fiber. A delicious breakfast, dessert or coffee-break ally. Whole-grain, refined sugar-free and can be easily made GF.
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Servings 1 loaf

Ingredients
  

DRY

  • 1 ½ cups whole wheat pastry flour*
  • ½ cup oats, GF if preferred
  • ½ cup walnuts
  • ½ cup coconut sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt

WET:

  • 2 Tbsp ground flax
  • ¾ cup unsweetened almond milk, at room temperature
  • ½ tsp apple cider vinegar
  • ¼ cup melted coconut oil
  • 3 Tbsp coconut nectar**
  • 2 medium/big sweet pears

Instructions
 

  • Preheat the oven to 350 °F / 180 °C.
  • Grease a bread/loaf pan with a little coconut oil.
  • In a medium bowl, mix the almond milk with the ground flax. Set aside while you prep the rest.
  • Place walnuts in a food processor (or blender) and blend into a coarse flour, some tiny walnut pieces are ok.
  • Mix all dry ingredients, including the walnuts, in a large bowl.
  • Add apple cider vinegar, melted coconut oil and coconut nectar to the wet ingredients. Stir well to combine.
  • Grate 1 pear (you should end up with 1 ¼ cup of grated pear approx.). Cut the second pear in half; chop one half into small, bite-sized pieces; and thinly slice the remaining half to use as a garnish on top of the cake.
  • Add the wet mixture to the dry mixture and carefully stir everything together. Add the grated pears and the small chopped pieces. Stir gently until combined.
  • Spoon the batter into a pan and garnish with the remaining pear slices. Bake for about 45 minutes or until you stick a knife and it comes out clean. If it doesn’t, bake for a couple of more minutes.
  • Allow the cake to cool before slicing.
  • Enjoy this delightful treat!

Notes

* Use GF flour, if needed. It will change the texture a bit, but it should end up just as delicious.
 
**I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.