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pear, cinnamon & seed loaf

jessica cox | pear cinnamon & seed loaf

Seasonal pears come together with earthy oats and cinnamon to create a delicious, moist and flavoursome loaf full of crunchy seeds. This pear, cinnamon and seed loaf can be enjoyed thickly sliced and spread with your favourite toppings such as nut pastes, coconut oil or homemade jams. It is also gorgeous toasted or even used to make a decadent french toast. 

jessica cox | pear cinnamon & seed loaf

The apple puree in this loaf along with the pears and the vanilla bring natural sweetness omitting the need for added sugars of any kind. This recipe is adapted from Passionate About Baking, original taken from “Baking with Friends’ by Kathleen King. 

jessica cox | pear cinnamon & seed loaf

jessica cox | pear cinnamon & seed loaf

 

pear, cinnamon & seed loaf

Print Recipe

serves
10 – 12 thick slices
preparation time
20 minutes
cooking time
90 minutes

ingredients

  • 1 and 3/4 cups oats (or oat flour)
  • 2 teaspoons baking powder
  • 1/8 cup poppy seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds (pepitas)
  • pinch of salt
  • 1 heaped teaspoon cinnamon
  • 1/4 cup coconut oil
  • 2 teaspoons vanilla extract
  • 2 cups roughly diced pear
  • 2 tablespoons chia seeds + 6 tablespoons of water (or 2 eggs)
  • 1 cup 100% apple puree

method

Pre heat your oven to 180c and line a loaf tin with baking paper.

If using whole oats, place the oats in a food processor and blend to a rough flour. Place the oat flour in a bowl with the rest of the dry ingredients and the seeds. Mix well.

In a separate bowl soak the chia seeds with warm water for around 5 minutes. Add to the chia seed mix the apple puree, vanilla extract and oil. Stir well and then mix into the dry ingredients. Fold through the chopped pear and then spoon the mixture into your loaf tin.

Place in the oven to bake for around 1 hour and 20 minutes to 1 hour and 30 minutes, or until skewer comes out clean. Leave to rest in the tin for 5 minutes then invert out onto a wire rack to cool completely. This loaf is best left to cool before slicing. That is if you can wait. 😉

Serve either alone, spread with nut or seed paste or coconut oil.

Store this pear, cinnamon and seed loaf in a air tight container in the fridge for 3 days and then freeze

 

nutritional information

  • This pear, cinnamon and seed loaf is quite dense, and therefore very moist. This is due to the high fruit volume and the 100% oats as a ‘flour’ base. To make this loaf gluten free omit the oats and use a gluten free blend.
  • This loaf is naturally nut free. Feel welcome to swap the seeds for nuts instead if suitable. Nuts such as hazelnuts, brazil nuts and pecans would be delicious!
  • Apples and pears are abundant source of pectin, a soluble fibre from fruit that is beneficial for digestive health and lowering cholesterol.
  • The pectin in pears will also help speed up bowl movements making pears a great choice for sluggish bowels and constipation.
  • If you desire more of a sweet loaf, you could add 1/4 cup of maple syrup or honey.

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Mariam
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Mariam

Looks delicious! I’m a bit scared about baking with oat flour as i’ve had several disasters with it in the past!
Also, where do you buy your apple puree?

karen
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karen

Jessica

If there any chance you can give me nutritional information? cal/kj etc? I am counting calories.

Leonie Kenny
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Leonie Kenny

Hi Jess…where’s the cinnamon in this recipe? 🙂 I’m going to make a guess of about 2 tsps and hope that’s enough. I LOVE cinnamon. Leonie

Laura
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Laura

Hey Jess I made this tonight and it took like 2 hours to cook and was quite dark when I took it out! It might be my oven but it’s still a little raw 🙁 any hints for next time?
Thanks 🙂 Laura

Jessica
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Jessica

This recipe sounds absolutely delicious and can’t wait to try it, but was just wondering what other alternative I could use instead of coconut oil?

PS. Great site, it’s really helped and inspired me to better health!

Tammy
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Tammy

Just wondering what would be a possible substitute for coconut oil?

Angela
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Angela

Hi Jessica, this sounds yummy, is there anything that I could use to replace the oats – could I use coconut, almond flour in its place – if so would it be a standard measurement swap?

marlies
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marlies

What size loaf pan did you use?

Emily W
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Emily W

What is the delicious-looking drink in one of the pictures? With the foam on top?

Grace
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Grace

Have made this three times now – it’s my new favourite!! Last time I Substituted half the apple sauce for mashed banana and it was delish. Can’t wait to try more of your amazing recipes!

Maureen
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Maureen

Hi Jessica,

Can’t wait to make this today. How do you make your apple purée?

Jess
Guest
Jess

Hi, for the oats is rolled oats suitable and are the poppy seeds and coconut oil necessary as I don’t have them?

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