Pear and Gingerbread Loaf

Sitting here on a cold Winter’s Day with the fire crackling in the background and listening to the rain pitter patter on the window, alternating with bouts of hail. The kids are asleep and having some quiet time and I am typing away, enjoying a cup of tea and a piece of this wholesome, warming Pear and Gingerbread Loaf. I can feel the spices warming my insides.

I have seen a few recipes for ginger loaves around lately, so I was inspired to create a gingerbread flavoured loaf. As I was putting my ideas down on paper, I noticed that we had a few pears that needed using in the fruit bowl, and so this Pear and Gingerbread Loaf was created.

If you don’t have spelt flour, ordinary wholemeal flour will work well, as will a white flour, but the white flour will produce a less wholesome loaf.

The whole family really enjoyed this loaf when it was warm with a generous spread of butter. it was still delicious 4 days later. I haven’t tried it, but I imagine that you could successfully freeze this loaf, however, stored in an airtight container, it was still delicious 4 days later. You could also toast a slice and enjoy it with butter or a drizzle of honey.

Enjoy xx.

Ingredients:

  • 2 cups wholemeal spelt flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 3/4 cup brown sugar
  • 1 tbs of grated ginger or finely chopped naked ginger
  • 125g butter
  • 1/2 cup golden syrup
  • 2 eggs, lightly beated
  • 1/3 cup milk
  • 1/2 cup natural yoghurt
  • 1 tsp vanilla extract
  • 1 pear, diced

Method:

  1. Preheat oven to 180 degrees celsius and line a loaf pan with baking paper.
  2. Place the dry ingredients in a large bowl and mix to combine.
  3. Place the butter and golden syrup into a small saucepan and heat over medium heat until melted.
  4. Add butter mixture, lightly beaten eggs, milk, yoghurt and vanilla to the dry ingredients and mix well to combine.
  5. Add the diced pear and fold through gently.
  6. Pour batter into prepared pan and bake for ~45-50 minutes or until a skewer inserted comes out clean.

Gingerbread Cinnamon Scrolls

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With Christmas fast approaching and our house desperately needing some more snacks, I decided to add a bit of festivity to my usual cinnamon scroll recipe, and they were a hit!

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Christmas really is the most wonderful time of the year. The magic, the carols, the festivities, the catch ups and the food! Every year, I make a list of Christmas goodies to bake for us to enjoy at home and share with family and friends. When it comes to baking, spices, especially gingerbread spices, added to anything, really give off the feel of Christmas, which by the way, I love! This simple addition, really lifted these scrolls and I think they may become a regular on my baking list.

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These Gingerbread Cinnamon Scrolls, just like the plain cinnamon scrolls, are super easy to make and make an excellent lunchbox or after school snack, and are freezer friendly. Whenever I make a batch, we all have one and then the rest go straight into an airtight container and into the freezer. This means that they can be popped straight into kids lunch boxes and defrosted by lunchtime, as well as helping to keep everything cool. Or, if you’re at home, 10 seconds in the microwave is all it needs.

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My kids love scrolls (as do I!). I have made several different flavours over the 12+ months that I have been making these for and everytime, they are all gone within a week. If you’re yet to try them, I highly recommend these ones as a starting point!

Enjoy xx

Ingredients:

  • 2 cups SR flour
  • 90g butter
  • 2/3 cup milk
  • 1/2 cup currants
  • 1 tsp spice mix (see below)

Filling:

  • 3 tbs butter, softened
  • 2 tbs golden syrup
  • 1 1/2 tbs spice mix (see below)

Spice Mix:

  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice

Glaze:

  • 1 cup icing sugar
  • 1 tsp spice mix
  • 1-2 tbs boiling water

Method:

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Place flour, spice mix and butter into a food processor and process on medium speed until the mixture resembles breadcrumbs. Add currants and milk and process for 1-2 minutes until it forms a ball.
  3. Lightly flour bench top and tip out the dough. Roll the dough out to about a 45cm x 30cm rectangle or until the dough is about 0.5cm thick.
  4. Mix the softened butter and golden syrup until it forms a paste. Spread over the dough.
  5. Sprinkle the spice mix over the butter, leaving about a 1cm edge on the long side for rolling.
  6. To roll the dough, start at the long edge and roll tightly away from you.
  7. Cut into 1.5-2cm scrolls, and place onto prepared tray, leaving room to rise.
  8. Bake for 15-20 minutes or until lightly golden.
  9. Remove from the oven and leave to sit for 5 minutes.
  10. While the scrolls are resting, prepare the glaze by mixing the icing sugar, golden syrup, spice mix and water into a small bowl. The glaze should be quite runny, so add more water if needed.
  11. Drizzle the glaze over the scrolls and enjoy warm or store in an airtight container for a few days or freeze.