Chef Craig’s Spiced Pear and Rum-Raisin Loaf

Servings8

Time to Cook55 minutes

Time to Prepare10 minutes

This lovely loaf is part of our #RecipesThatGive series. The dry ingredients can be layered in a mason jar, and given as a gift! And what better gift than one that saves time and results in homemade deliciousness! We hope you enjoy.

Ingredients

Dry Ingredients

3/4 cup (175 mL) light brown sugar
1/4 cup (60 mL) seedless raisins
1 1/3 cups (325 mL) all-purpose flour
1/2 tsp (2.5 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2.5 mL) ginger
1/2 tsp (2.5 mL) allspice
1/4 tsp (1.25 mL) clove
1/4 tsp (1.25 mL) nutmeg
1/4 tsp (1.25 mL) salt

Wet Ingredients

1 egg
1/2 cup (125 mL) canola oil
1/2 cup (125 mL) milk
1 tsp (5 mL) rum extract or vanilla extract
1 1/2 cups (375 mL) peeled and chopped pear

Instructions

In a large bowl, whisk together egg, oil, milk and vanilla or rum extract.
Whisk in dry ingredients until smooth. Then, fold in the chopped pear.
Add the batter to a standard sized 8 x 4 inch (20 x 10 cm) loaf pan that has been lightly sprayed with nonstick spray or greased with butter. As an optional garnish, you can sprinkle the top of the batter with an additional 1 tablespoon of brown sugar.
Bake in a preheated 350°F (175°C) oven for 50 to 55 minutes or until a cake tester or skewer can be inserted and removed from the middle without appearing “wet” with batter. Leave to rest for 10 minutes. Un-mold and allow to cool before slicing.