, ,

Carrot Pear Loaf

pear carrot loaf 2

How many of you wind up with self-composting pears every. single. time. you buy them?

I’ve been known to make or bake something just for the sake of saving something from being tossed. It’s a bit weird, but it’s also a bit of a game – and most of the time I wind up making something I wouldn’t have otherwise. Like this carrot cake-loaf (let’s call it a loaf because it has less sugar than a typical cake, and is baked in a loaf pan), made with the grated overripe pear pictured below.

ripe pear

It turned out to be perfect timing, because the three of us are hopping on a plane tomorrow and heading to London (!!) for a week. It was my Christmas gift to M + W, who have never been overseas, and I got a steal of a deal last fall. And because the snacking options are generally overpriced snacks at the airport or from the little cart on the plane, we’ll pack our own. This could count as late-night cake or early morning breakfast, depending on the time (real-life and our internal clocks) when we go for a nibble. Individual slices freeze well too, so they’ve been going into lunches all week. Don’t I sound on the ball or something?

pear carrot loaf 3

The lovely thing about pears that have turned so ripe they are virtually pear sauce enclosed in skin, is that you can use them as such – grate them on the coarse side of a box grater, without even peeling them, or just squeeze them in your hands and pull out the tiny core and stem that remains, and you have sweet, slightly floral pear sauce that can take the place of applesauce in just about anything – or add one along with mashed banana if you’ve fallen short and want to make a loaf.

Pear carrot loaf 4

Because most carrot cakes are made with applesauce or crushed pineapple (I generally go with the former, although I have no issue with the latter), a mashed pear is perfect to call into service. This loaf is sweet and finely textured, and could be muffins if you divvy the batter into a muffin tin and bake them for 20 minutes instead.

pear carrot loaf 1

Carrot Pear Loaf

  , ,

February 11, 2017


1 1/3 cups all-purpose flour (or a combination of all-purpose and whole wheat)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup packed brown sugar

1/2 cup canola or other mild oil

2 large eggs

2 tsp. vanilla

2 medium carrots, grated (about 1 cup)

1 overripe pear, grated

a handful of raisins or chopped nuts, if you like


1Preheat the oven to 375?F.

2In a medium bowl, stir together the flour, baking powder, baking soda and salt. In a small bowl, stir together the brown sugar, oil, eggs and vanilla.

3?Add the wet ingredients to the dry along with the grated carrots and pear; stir just until combined, adding a handful of raisins or nuts along the way, if you like.

4Scrape the batter into a parchment-lined (or greased) 8x4-inch loaf pan. Bake for 50-60 minutes, or until golden and the top is springy to the touch. Makes 1 loaf; serves 8.


About Julie

You May Also Like

4 comments on “Carrot Pear Loaf

  1. Medeja
    February 11, 2017 at 10:20 pm

    Perfect treat for tea time!

  2. Janet Illingworth
    February 12, 2017 at 1:31 pm

    Be sure to download the Good Pub Guide app and the Automobile Assoc app to find great dining . We go every year and find them extremely useful.

  3. Lori
    February 20, 2017 at 10:23 am

    Funny, much of my baking (and cooking for that matter) is driven by some fruit or veg about to go south. Or something that I put in the freezer right before it went south.
    This sounds like a good recipe.

Leave a Reply

Your email address will not be published.