Ginger bread meets classy cake! Sunken poached pear in a fluffy ginger loaf, nothing screams more holidays than this sweet! I made this dessert back in the summer on one of my unplanned baking session when I found some pears that were just about to go off which gave me the perfect excuse to dive into the poached pear loaf adventure. Little did I know this cake was way easier to make than I would imagine!
Make sure to get pear that are ripe but not soft to the touch, you want them firm to be able to bake this cake with out them falling apart. A standard loaf pan would take 3-4 small pears. Trust me this dessert is an absolute show stopper that will have everyone thinking you’ve become a master chef.
This loaf is not overly sweet so its the perfect dessert to enjoy with a cup of tea topped with a cashew glaze or just some good old fashioned glazing sugar. This cake is also sweetened up with black molasses which is a essential ingredient in any ginger bread giving this loaf a sweet but light bitter taste with lots of depth. If you aren’t t a fan of molasses you can always substitute with a liquid sweetener of your choice but I definitely recommend you try molasses out as it will give the ginger bread loaf its authentic flavour!
Ginger Poached Loaf
Serves: 8-10 Slices
Prep Time: 20 min
Cooking Time: 55 min
3-4 small medium pears. ( Ripe but not soft)
2-inch piece ginger, peeled and chopped
5 tablespoons maple syrup
Zest of 1 Lemon
3 cups water
2 cups of buckwheat flour ( or flour of your choice)
1 cup unsweetened almond milk ( or any plant-based milk)
1/2 cup applesauce or mashed banana
2 tsps apple cider vinegar
1/3 cup melted coconut oil
2 tsp vanilla
1/3 cup of blackstrap molasses
1/2 brown sugar
1 tbsp baking powder
1 1/2 tsp cinnamon
1 1/2 ginger powder
1/4 tsp sea salt
1/4 cloves powder
Preheat the oven to 350°F/175°C. Line a 9x5 loaf pan with parchment paper.
Prepare Poached Pear by peeling the pears with out removing the stalkSlice the bottom off of each pear so they can stand upright in the pot.
Add lemon zest, fresh ginger, maple syrup and pears standing up to a pot. Add water and bring to a boil. Reduce hit to simmer cover with a lid and cook for 6 minutes. Once cooked carefully remove pears and set aside.
While pears cook mix plant-based milk and apple cider vinegar in a glass and mix and let it set for 5 min to make your "buttermilk"
In a medium bowl mix molasses, smashed banana or apple sauce, brown sugar, coconut oil, vanilla and mix. Once "butter milk" has curdled add mixture into the bowl and mix.
In a large bowl add the rest for the dry ingredients and mix with a fork until incorporated. Add wet mixture and mix with a mixer at low speed until well combined.
Add mix into you pot and gently sunk pears into the loaf. bake for 35 minute on preheated oven, then cover with foil and cook for another 20 minute until golden brown. Cool before removing from loaf and enjoy!