Wondering what you could make with ripe pears? How about this easy to make spiced Pear, Date and Walnut Loaf cake. Studded with sweet dates and crunchy walnuts, it's perfect served as a snack or dessert!Jump to Recipe Print Recipe
My parents just gave me a bunch of fresh ripe juicy pears from their tree. After enjoying several pears, I still had plenty left. So I decided to bake a quick loaf with pears, dates and walnuts.
The loaf is spiced with cinnamon and nutmeg and came out tender and moist. It's perfectly sweetened and has a nice crunch from the toasted walnuts. It bakes up beautifully and when you take the loaf out of the oven the smell is amazing!
How to make a Pear Loaf Cake
One of my favourite things about quick breads is how easy they are to make. Though there is a bit of prep involved with this pear loaf, none of it is too demanding and it can be easily mixed by hand.
The dry dates in this recipe need to be softened before using in the recipe. To soften them, you need to add the dates (and a touch of baking soda) to a small bowl and add half a cup of boiling hot water to the bowl. Let the dates sit for 15 to 30 minutes to soften.
While waiting, you can prepare the dry ingredients and peel, core and grate the pears. Once the dates are soft, combine the wet ingredients and add the grated pears and the softened dates to them. Now it's just a matter of combining the wet and dry ingredients together.
If you're adding walnuts to the loaf now is the time to add them in, give the batter a quick stir and pour it into the loaf pan. It will take about 55 to 60 minutes to bake the loaf.
This Pear, Date and Walnut Loaf cake can be served still slightly warm or at room temperature. I like to serve this loaf still warm with a bit of butter to spread on the slices and a hot cup of coffee or tea for a delectable treat. Enjoy!
More Quick Breads
- Healthy Carrot Bread
- Pumpkin Walnut Loaf
- Chocolate Swirled Brown Sugar Pumpkin Loaf
- Lemon Zucchini Walnut Loaf
Pear, Date and Walnut Loaf
- 1 cup dried dates pitted and chopped
- ½ cup boiling water
- ½ teaspoon baking soda
- 2 medium sized pears, medium ripe peeled and grated
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup brown sugar packed
- ½ cup light tasting oil
- 2 eggs large
- 1 teaspoon pure vanilla extract
- ¾ cup walnuts toasted (see notes) and chopped
- Place a rack in the middle section of your oven and preheat oven to 350°F.
- Add 1/2 cup boiled water over the chopped dates. Add baking soda and let sit 15 to 30 minutes.
- Peel and core the pears, then grate them. Set aside.
- In a medium sized bowl, combine and whisk together the flours, cinnamon, nutmeg and salt.
- In a small bowl, beat sugar, eggs, oil and vanilla extract. Add the grated pears and the dates (along with their liquid) and stir until combined. Add the chopped walnuts and mix in.
- Scrape the batter into the prepared loaf pan and bake for approximately 55 to 60 minutes or until a wooden skewer inserted in the centre comes out clean.
- Place pan on rack for 10 minutes to cool before lifting loaf out of pan. Serve warm or cooled. Loaf can be kept at room temperature for a few days.
- Toasting the walnuts will add to the texture and the flavour of your loaf. You can toast walnuts in a 350ºF oven for about 10 minutes or until fragrant, let cool and chop coarsely.