There’s nothing better than baking something deliciously sweet on a Friday or Saturday morning and then spending the whole weekend indulging in a little piece of it at any possible opportunity. It’s probably not such a good thing, but it’s become a bit of habit as of late and I’m not complaining. Who can resist pre-breakfasts of cake, tea and a good book on a Saturday morning in bed? It’s one of the things that I am happy to be able to take advantage of since we’re on a traveling hiatus for a solid eight weeks (that’s a record this year!!!). Though seeing the world is amazing, sometimes all you need is some time at home!
I have to say, I am a little picky when it comes to my sweet bakes. More often than not, I like my bakes to be only just sweet rather than overpoweringly so. Just a bit to satisfy my craving, but not enough to make me reach for a glass of water! You might find this strange, but it’s coming from someone who nine times out of ten would chose savory over sweet!
Pears seem to get pushed out of the spotlight by the more popular apple this time of year, but recently I’ve been partial to a crunchy pear. In this loaf, the pear makes things lovely and moist and balances out the chocolate. The ginger adds depth and makes this bake perfect for cold autumn days! The chocolate slathered on top is completely optional, but lovely if you like chocolate!
Pear Ginger Chocolate Mini Loaves
- 1/2 cup granulated sugar
- 1/2 cup softened butter
- 2 eggs
- 3/4 cups plain flour
- 1 tsp baking powder
- 1 tsp ginger powder
- 1/2 cup dark chocolate, chopped
- 1/2 cup pear, peeled and coarsely shredded
Preheat the oven to 325°F. Butter and flour 2 mini loaf or 1 large loaf tin.
In a large bowl, cream together the sugar and butter until pale and creamy. Add in the eggs, one at a time incorporating fully before adding the next.
Fold in the flour, baking powder and ginger powder until just incorporated. Then lightly fold in the chocolate and pear until evenly distributed. Be careful not to over mix.
Pour equal amounts into each loaf tin. Bake for 40 minutes until a toothpick comes out clean.
Remove from oven and let rest in tins for 5 minutes before turning out onto a cooling rack. Allow to fully cool before slicing. Makes 2 mini loaves or 1 large loaf.