Pear Loaf Cake

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4.80 from 5 votes

Super Soft and moist Pear Loaf Cake drizzled with a salted caramel sauce

Prep Time20

Cook Time45

Total Time1 5

Servings: 1 loaf

Author: Maria

Ingredients

Pear Loaf

4 large pears cored and peeled (plus 1 .5 cups chopped listed below)
3/4 cup oil
2 large eggs room temperature
2 teaspoons cinnamon
1 teaspoon all spice
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1.5 cups peeled and chopped pears

Caramel Sauce

3/4 cup caramel bits
2 tablespoons heavy whipping cream
1/4 teaspoon salt

Instructions

Pear Loaf

Start by preheating your oven to 350°F. Butter and dust, or line a standard loaf pan with parchment paper.
Blend the pears, oil, eggs, spices and sugar until pears are puréed and everything is well combined.
Add flour, baking powder, baking soda and salt. Blend until combined
4 large pears, 3/4 cup (177.4 ml) oil, 2 large eggs, 2 teaspoons cinnamon, 1 teaspoon all spice, 1 cup (200 g) granulated sugar, 2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
Then, carefully fold in the chopped pears using a spatula.
1.5 cups (241.5 g) peeled and chopped pears
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool completely on a wire rack before adding the salted caramel drizzle.

Salted Caramel

For the caramel drizzle, microwave the cream and caramels in intervals, stirring until melted and fully combined, then mix in a pinch of salt.
3/4 cup (177.4 g) caramel bits, 2 tablespoons heavy whipping cream, 1/4 teaspoon (0.3 teaspoon) salt
Once cooled, drizzle the warm caramel over the loaf and serve immediately.

Notes

Tips and Tricks for making the best Pear loaf

Make sure the eggs are at room temperature. This will ensure that they mix more evenly with the rest of the ingredients; it also helps give better volume to the bread. If pressed on time, allow eggs to sit -completely covered- in warm (not hot) water for 5 minutes

For the caramel drizzle, you can also melt the ingredients in a stove-top in low heat, until fully combined.

Make sure that the loaf is completely cooled before adding the caramel drizzle, or it might melt right into your loaf

Which Pears should I use to bake?

If this was a Pear Pie, like this amazing Pear & Salted Caramel Pie, I would tell you to use a pear that holds its shape when exposed to heat, like Anjou, Bartlett, or Bosc, but in this case, you'll be blending all of the ingredients, including the pears, so feel free to use a softer pear if you prefer.

What I would recommend is using a pear that's ripe and full of flavor, which will impact the results.

How to know if pears are ripe?

A ripe pear will normally have the best flavor, sweet and sometimes juicy, depending on the type of pear you're tasting.

Unripened pears need to be kept at room temperature to speed up the ripening process.

To know if it's ripe, just squeeze the area around the stem of the pear, and if it gives a little, it's a sign of its ripeness.

Can you substitute canned pears for fresh pears?

Yes, you can use canned pears! just be sure to toss the water out before using them. One medium-sized pear is approximately one cup, so you'll need 4 cups of canned pears for this recipe.

Nutrition