Spiced pear, raisin & yogurt loaf
Waitrose and Partners

Spiced pear, raisin & yogurt loaf

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.

VegetarianLow in saturated fat
  • Serves10
  • CourseSnack
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

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Ingredients

  • 280g spelt wheat flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt flakes
  • 75g light brown soft sugar
  • 50g Essential Raisins
  • 2 Essential Conference Pears, depending on size, unpeeled and roughly chopped to give approx 175g, plus 50g diced pear to decorate (optional)
  • 150g Essential Low Fat Natural Yogurt
  • 75ml Essential British Free Range Whole Milk
  • 2 Essential Free Range White Eggs
  • 1 tsp vanilla extract
  • 45ml Essential Olive Oil, plus a little for greasing

Method

  1. Preheat the oven to 190ºC, gas mark 5 and grease and line a 900g loaf tin with baking parchment.

  2. 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.

  3. 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.

  4. 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.

Nutritional

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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