Pear & halva crumble loaf with pecans recipe
The pear and halva crumble loaf with pecans, maple and honey is one of the most delicious loaf cakes I’ve ever made, and it’s solid. my best baking recipe repertoire. The recipe, inspired by Donna Hay, is not too sweet and has a delicious texture of moist breadcrumbs and nuts. Handmade by the bowl, this is the keeper.
While surfing the Internet, sometimes you come across recipes that are so tempting that you need to make them as soon as possible. This happens to me all the time. I was reading Donna Hay’s latest magazine on my iPad subscription, not the Internet itself.
She took me for halva, then pear, then pecan. This pear and halva crumble loaf with pecan nuts is absolutely amazing and a great base recipe to add a few tweaks.
I took a perfectly fine recipe and made a few small changes to it. I used half the whole wheat flour because it’s healthier and this kind of bread easily handles the extra wheat crumbs.
I used a combination of honey and maple instead of straight maple as it is very expensive here. I’m mostly drowning in honey, so this makes more sense. This is because I’ve had it in the freezer for years and was dying to use it.* Pecan flour is ground pecan nuts that look like almond flour/meal.
I bought halva in Israel last year while on a great food adventure. ‘s recent obsession, so if I get the chance to throw them into the mix, I’m keen. They add the most incredible depth and crunch without any sweetness. gold mine.
I love Donna Hay magazine for many reasons, but mostly because Australia and South Africa are in the same hemisphere and share the same seasons. is.
Hurry up and make this loaf cake. It is not too sweet and has a soft texture. It can probably carry more fruit if you want.
It’s all handmade in one bowl, so it’s very easy. When the butter is browned first, it adds an amazing nutty flavor.
This bread goes great with tea and will last for days if you have the will to eat it.
* cook notes ~I found that I needed to bake this loaf 25 minutes longer than the original recipe, so I covered it loosely with foil throughout the baking time to keep it from over browning.
You’ll probably also like:
Earl gray tea fruit bread
Cheddar, apple and walnut loaf
Easy Lemon Pancakes with Lemongrass
Romany cream streusel coffee cake
Passion fruit kururu pancake
recipe – make a big loaf of bread – Adapted from Donna Hay magazine April-May 2017 issue
Pear and Halva Crumble Loaf with Pecans, Honey and Maple
A delicious pear and halva crumble loaf recipe with pecans, honey and maple.
- Preparation time: 20
- Cooking time: 90
- total time: 1 hour 50 minutes
- yield: 1 loaf
- Category: sweet bread
- Method: baking
- cooking: none
100 gms butter (recipe says unsalted, but I always use salted)
½ cup Honey
¼ cup maple syrup (or 1/4 cup honey or maple if desired)
2 large free range eggs
¼ cup milk
2 teaspoons vanilla extract
150g halva collapsed
1 cup flour
1 cup whole wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 – 3 large pears (about 500 grams total) peeled, cored and chopped
½ cup finely chopped pecans
40gms salted butter melted
½ cup pecan/almond flour (or regular flour)
2 tablespoons Brown sugar (I used brown sugar this time)
2 tablespoons cacao nibs
¼ cup Pecan (30g) chopped
Sprinkle with sea salt flakes such as maldon
Preheat oven to 160°C (325 F) and line a large (21cm x 11cm) bread pan with baking paper.
Melt the butter in a small saucepan and heat until browned, about 4 minutes. Place this in a bowl and let it cool slightly.
Add honey, maple syrup, eggs, milk and vanilla to the bowl and mix well.
Add flour, baking powder and crushed halva and whisk until smooth.
Stir in the chopped pears and pecans, then empty the mixture into lined bread molds and spread evenly with a spatula.
Mix all the crumble ingredients in a bowl and spread it over the surface of the dough to form a crumble.
Bake the pan for 1 hour 35-45 minutes until the cake is done. It has a firm texture, and if you put a knife in the middle, it will be finished beautifully. If not, continue baking until done. Cover the top loosely with tin foil to prevent over browning if desired.
keyword: Pear, Loaf, Cake, Halva, Pecan, Maple, Honey, Donna Hay
buy new ebook