I've had some previous success with Liz Franklin's Quick Breads so I thought it was about time I returned to it's pages for another recipe. I was drawn to the photo of the Peach Streusel Loaf mainly due to it's hazelnut topping.
I've made a couple of adjustments to the original recipe - I've replaced the one peach with three pears (one peach just doesn't seem enough to justify calling it a peach loaf) and in the topping I've added 60 grams of hazelnuts rather than the meagre 2 tablespoons listed in the recipe.
The end result is deliciously moist and utterly moorish.
Pear Crumble Loaf
320 grams plain flour
2 tablespoons baking powder
150 grams caster sugar
2 teaspoons vanilla extract
120 grams butter, melted and cooled
3 ripe pears, peeled, cored and diced
50 grams plain flour
30 grams butter
50 grams brown sugar
60 grams roasted hazelnuts, roughly chopped
Preheat the oven to 180°C/350F - grease and line a loaf pan.
Make the topping:
Place the flour and butter into a bowl and rub together until the butter is incorporated. Stir through the sugar and hazelnuts.
Make the cake:
Sift flour and baking powder into a bowl - stir in the caster sugar.
Lightly whisk the eggs,milk, vanilla extract and butter together. Pour into the flour mix and gently mix together before folding in the pear pieces. Try not to overwork the batter.
Spoon into the loaf pan, smoothing down the surface.
Sprinkle the topping evenly over the loaf and bake for about 45 minutes or until golden and cooked through. If it's browning too quickly, then cover with foil and lower the temperature slightly.
Let the loaf cool in the pan for about 15 minutes before moving it to a rack too cool completely.
Serve in thick slices - the ideal companion to coffee or tea.
Tagged with Sweet Food