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Poached Pear Loaf


For 1 Loaf 

Poached Pears:

  • 3 medium pears (any variety) 

  • 3 cups (750 ml) water

  • 1 tbsp pure maple syrup (or 1 tbsp sugar)

  • 1 tbsp grated fresh ginger 


  • 1 tbsp ground flaxseed (Linseed)

  • 3 tbsp (45 ml) water

  • 1 cup (240 ml) almond or soy milk

  • 1 tbsp (15 ml) apple cider vinegar 

  • 1⁄3 cup (80 ml) melted coconut oil 

  • 1⁄3 cup (80 ml) date syrup (or other dark syrup like molasses) 

  • 2 cups (230 g) spelt flour

  • 1 tbsp (11 g) baking powder

  • 1⁄2 cup (96 g) cane sugar (or coconut)

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger (or fresh ginger)

  • 1⁄2 tsp ground nutmeg

  • Pinch of salt 


  1. To make the poached pears, slice the bottoms off the pears and peel them, leaving the stems attached. In a medium pot over high heat, bring the water, maple syrup and ginger to a boil. Place the pears in the pot so that they stand upright and reduce the heat to medium-low. Simmer for 6 to 7 minutes, until the pears are just tender, then carefully remove them from the pot and set aside.

    2. Preheat the oven to 175°C and line a 9 x 5–inch (23 x 13–cm) loaf pan with baking paper.

    3. To make the cake, make a flax egg by combining the flaxseed with the water in a small bowl. Set the mixture aside and let it thicken.

    4. In a bowl, combine the milk with the vinegar and let the milk curdle for 5 mins to create vegan buttermilk. Add the oil, date syrup, & flax egg & combine.

    5. In another bowl, whisk together the flour, baking powder, cane sugar, cinnamon, ginger, nutmeg & salt. Pour the buttermilk mixture into the flour mixture and beat with an electric mixer until just combined.

    6. Pour the batter into the prepared loaf pan and gently place the pears inside so that they are standing upright, surrounded by the batter.

    7. Bake, covered, for 35 minutes. Uncover the loaf pan and bake for another 10 minutes. Let the bread cool slightly before transferring it to a wire rack to finish cooling.

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