Elly Curshen's recipe using leftovers for a fruit loaf is great for breakfast or elevenses - and can be made with pears at any stage of ripeness, or even chopped tinned Essential Pears.
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Preheat the oven to 190ºC, gas mark 5 and grease and line a 900g loaf tin with baking parchment.
Sieve the flour, spices, baking powder and bicarbonate of soda together into a large mixing bowl. Add the salt and sugar (break up any lumps in the sugar with your fingertips). Stir well to thoroughly combine.
Add the raisins and chopped pear to the bowl and mix to coat with the flour mixture. In a jug, whisk together the yogurt, milk, eggs, vanilla and oil. Add the wet ingredients to the dry ingredients and mix until just combined.
Tip the mixture into the tin, then add some diced pear to the top (if using). Bake for 1 hour, or until a skewer inserted in the centre comes out clean. Remove from the tin and cool on a wire rack before slicing. I slice, then freeze it, ready to defrost at room temperature when I fancy a piece.
Typical values per serving when made using specific products in recipe
Energy | 919kJ/ 218kcals |
|---|---|
Fat | 6.4g |
Saturated Fat | 1.4g |
Carbohydrates | 33g |
Sugars | 15g |
Fibre | 1.1g |
Protein | 6.4g |
Salt | 0.5g |
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