Last Updated on November 15, 2020 by Sweet and Savoury Pursuits
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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!
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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!
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
More Favourite Quick Breads
Pear, Date and Walnut Loaf
Ingredients
- 1 cup dried dates pitted and chopped
- ½ cup boiling water
- ½ tsp. 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 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. salt
- ½ cup brown sugar packed
- ½ cup light tasting oil
- 2 eggs large
- 1 tsp. pure vanilla extract
- ¾ cup walnuts toasted (see notes) and chopped
Instructions
- Place a rack in the middle section of your oven and preheat oven to 350°F.
- Line a loaf pan with parchment paper, leaving an overhang on the longest of two opposite sides (this will make it easy to lift the loaf out). Or butter and flour the pan.
- Add ½ 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.
Notes
- 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.
Nutrition
Tamsin says
A lovely moist cake but I would double the spices.
Sweet and Savoury Pursuits says
Thank you for letting me know what you thought of the loaf. I'm sorry you didn't feel the spices were strong enough. Luckily it's an easy fix if you decide to make the loaf again .
angiesrecipes says
Such a beautiful and delicious loaf! I love the combo of Fall flavours.
Sweet and Savoury Pursuits says
Thank you so much!
Mischa says
I've used sour cream in my loaf cakes. . The yummiest caramel icing on my banana cake. 60g. Butter, half cup brown sugar firmly packed, 2 tailspin sour cream, 1 1/2 cup icing sugar. Melt butter and sugar in pan stir over low heat 2 min. Do not boil. Add sour cream bring to boil. Remove from heat, stir in icing sugar till smooth.. pour over cooled cake. Try it.
Sweet and Savoury Pursuits says
Sounds delicious! Thank you for sharing 🙂
NoPlateLikeHome.com says
Sounds like a great recipe. I love quick breads. I made spiced pumpkin ricotta cookies with caramel icing this fall for my blog but, am in love with my neighbor's pumpkin choc chip bread.
Sweet and Savoury Pursuits says
Thank you!
C.M. says
Couldn't resist making this bread, it was delicious.
Sweet and Savoury Pursuits says
So happy to hear that. Thanks for letting me know!