Pear and pecan loaf

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 12
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Pear and pecan loaf
  • 1 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1 cup caster sugar
  • 130 gram packet pecan nut pieces
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 small pears
  • 1/3 cup ginger marmalade, warmed
  • butter, to serve


Pear and pecan loaf
  • 1
    Preheat oven 160°C/140°C fan forced. Grease and line a 21 x 10cm (base measurement) loaf pan with baking paper, extending at 2 long sides for handles. Sift flours, bicarbonate of soda and ginger into a large bowl. Add sugar and pecans; stir to combine.
  • 2
    Whisk eggs, buttermilk and oil in a large jug. Pour egg mixture into dry ingredients; stir until just combined (don't overmix).
  • 3
    Peel, core and finely chop 1 pear. Gently stir into batter. Spoon mixture into prepared pan. Cut remaining pears into quarters; remove core. Cut each quarter into 3 slices. Top batter with pear slices. Bake, covering with foil halfway through cooking, for 1 hour 15 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack. Brush warm loaf with warm marmalade. Cut into slices. Serve with butter.


Divide mixture into a 12-hole (1/3-cup) muffin tray; cooking time will vary. Try apple instead of pear.