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Pear and Rhubarb Loaf

We combined gentle spices with the natural sweetness of pears and the tartness of rhubarb, to create a deliciously moist, gluten free Pear and Rhubarb Loaf. Perfect for a quick afternoon snack or breakfast on the go, this loaf bakes to golden perfection in under an hour.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Dessert
Servings 8

Equipment

  • Oven
  • Mixing Bowl
  • Pot
  • Stovetop

Ingredients
  

Ingredients for the stewed rhubarb and pear compote

  • 5 pears cored and chopped into quarters
  • 4 lengths of rhubarb chopped into 3cm pieces
  • 1 thumb-sized piece of ginger cut into 2-3 large pieces
  • 1 cup of water
  • 1 tablespoon of pure maple syrup
  • 1 heaped teaspoon ground cinnamon
  • 2 tablespoons of chia seeds

Ingredients for the Pear and Rhubarb Loaf

  • 1 cup of stewed pear and rhubarb compote above
  • 300 g almond flour
  • 3 free range eggs
  • 150 g brown sugar
  • 1 teaspoon ginger ground
  • 1 teaspoon cinnamon ground
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • Pinch of salt

Instructions
 

Method for the stewed pear and rhubarb compote

  • Chop the pears, rhubarb and ginger and place into a small pot on a medium heat to simmer along with the water, maple syrup and cinnamon.
  • Allow the mixture to come up to medium/high heat, stirring regularly for approximately 10 minutes – or until all of the pear is soft and the rhubarb fibres fall apart.
  • Stir in the chia seeds and put the mixture aside to cool. You can store in an airtight container for up to 3 days before freezing/using.

Method for the Pear and Rhubarb Loaf

  • Preheat your oven to 180’C fan forced.
  • Crack your eggs into a large bowl, then whisk lightly.
  • Add the brown sugar, ground cinnamon, ginger, vanilla extract, pinch of salt and baking powder into the egg mixture and combine.
  • Now swap for a paddle / wooden spoon and add the almond flour in gradually, stirring well.
  • Measure out 1 cup of the stewed pear and rhubarb compote and add into the mixture.
  • Pour the batter into a baking paper lined loaf tin and bake for approximately 40 minutes, or until the top is golden and springs back when touched.
  • Remove the tin from the oven and allow the loaf to cool on a wire rack before removing the baking paper, then slice.
  • Enjoy it warm, spread with a bit of butter. Store in an airtight container at room temperature for up to 3 days.

Notes

Note: this beautiful spiced pear and rhubarb compote can be enjoyed alone with yoghurt and muesli.
Keyword Baking, Sweet Treat