Description
A cozy and fragrant vegan spiced pear loaf that is soft, moist, and gently sweet, made with ripe pears, warm spices, and wholesome ingredients perfect for breakfast or afternoon tea.
Ingredients
1/2 cup (120 ml) hot water
2 tablespoons (15 g) ground flaxseed
1 cup (150 g) chopped pear (about 1 pear)
1 cup (200 g) brown sugar
1/2 cup (120 ml) olive oil
2 teaspoons vanilla extract
2 1/2 cups (342 g) whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon sea salt
1/2 pear, cored and sliced into 1/4-inch wedges
2 tablespoons (20 g) raw pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9-inch loaf pan with parchment paper.
- In a small bowl, whisk together hot water and ground flaxseed. Set aside for a few minutes to gel.
- Add chopped pear, brown sugar, olive oil, and vanilla extract to a food processor and blend until very smooth.
- Whisk the flaxseed mixture to loosen it, then add it to the food processor and pulse to combine.
- Add flour, baking powder, cinnamon, ginger, baking soda, allspice, and sea salt. Pulse just until combined, avoiding overmixing.
- Pour the batter into the prepared pan and smooth the top evenly.
- Arrange pear slices on top, sprinkle with pumpkin seeds, and gently press them into the batter.
- Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 20–30 minutes before slicing and serving.
Notes
Use ripe pears for the best natural sweetness.
Do not overmix the batter to keep the loaf tender.
Coconut sugar or maple sugar can replace brown sugar.
This loaf freezes well when sliced and wrapped individually.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
