Pumpkin, Pear & Choc Chip Loaf

We have pear trees on our property. This year, it seemed like there was an abundance. So many in fact, that I couldn’t use them all. Or this is what I thought until I made this fall loaf. It is so easy, so delicious and healthy too. I have made it on repeat for my husbands breakfast prep, for guests and I even omitted the honey & choc chips once so that my baby could enjoy it too!

INGREDIENTS:

• 1½ cups gluten free (or wholemeal) flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 2 eggs

• 1 cup pumpkin puree 

• ⅓ cup olive oil

• ¼ cup cashew milk or milk of choice

• ½ cup maple syrup or local honey

• 1-2 pears, diced and boiled

• ½ cup DF chocolate chips

INSTRUCTIONS:

1. Line a 9inch loaf tin/pan with baking paper

2. Preheat the oven to 375F

3. Combine the flour, baking soda and powder and spices in a large mixing bowl.

4. Whisk together the eggs, pumpkin puree, oil, maple syrup (or honey) and milk in a medium jug or mixing bowl

5. Pour the wet ingredients into the dry ingredients and stir until combined. 

6. Fold the boiled pear pieces into the batter. 

7. Scrape the batter into the prepared loaf tin and smooth (optional sprinkle oats and addition choc chips)

8. Bake for about 30-45 minutes or until a skewer inserted into the middle of the cake comes out clean 

9. Let cool then slice and enjoy

10. Store in an airtight container for up to 4 to 5 days, or wrap tightly and freeze for 2 to 3 months.