I cooked this little treat up last Saturday afternoon. I had a hankering to do some baking (I don’t know what is happening to me as I am getting the urge more and more lately… most out of character!!) I went through some cookbooks and nothing was grabbing me. I picked up our copy of ‘Local‘ which was given to us by my sister in law for Christmas. Local is the Stanmore Public School’s cookbook that was published last year to raise money for their Stephanie Alexander kitchen garden program. My SIL worked on it and it is an absolute treasure trove of a cookbook. The working committee, parent and friends and local area contributors list reads like a who’s who of the food industry.
Anyway, I opened to a recipe (Pear & Raspberry Bread) and thought it looked perfect. I quickly went through the ingredients and went tick to some and bugger I don’t have that to others so I improvised and adapted it. I cooked it up and crossed my fingers!! It was lovely (if I do say so myself ;))
So here is my…
Pear, Berry & Choc Loaf
- 3 ripe pears, peeled and chopped
- 1 1/2 cups of self-raising flower (sifted)
- 1/3 cup of brown sugar
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 egg (lightly beaten)
- 1/2 cup of coconut oil (melted)
- 1/2 cup frozen mixed berries
- 1/2 cup dark chocolate chips
- Extra fruit and icing sugar for decorating is optional
- Preheat the oven to 180*C (160*C fan-forced)
- In a blender/food processor/stick blender blitz some of the pear up into a puree (enough for 1 cup) put the remaining pear to one side
- Combine all the dry ingredients together in a mixing bowl
- Add the egg, oil, mixed berries, pears and chocolate and gently fold to combine
- Line your loaf tin with baking paper and pour the mixture in
- Bake the loaf for 60+ minutes or until a skewer comes out clean.
- Cool and serve with the optional fruit and icing sugar… ENJOY!
Because of all the fruit this is a very moist cake. I actually baked mine for about 80 mins. I was still a little nervous if it was done but it wasn’t burnished on top and I thought it should be well and truly cooked. It was.
We were impatient and ate the cake whilst it was still warm and it was lovely. It was very moist and soft. Once it completely cooled it firmed up and was just as lovely to eat and a little easier.
This is soo easy to cook. I am by no means a gifted baker so if I can, you can too!!
So tell me… Yay or Nay? Do you like baking? Do you bake with coconut oil?