The Perfect Pear, Seed and Date Loaf
Looking to add a touch of sweetness to your day? Look no further than this beautiful pear, seed and date loaf. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress.
I’ve been making this pear, date and seed loaf since the kids were little. It’s great for lunch boxes, morning tea, cake stalls and picnics, as it transports well. The loaf is delicious toasted the next day with either cashew cream or butter smeared on top. Feel free to play around with different ingredients. The loaf works well with all sorts of dried fruits, and you can also substitute the seeds with nuts if you like. Use rice milk for a dairy-free version. The cashew cream is also made with rice milk, and you can find out how to make your own cashew cream here.
Storing and Freezing this Pear, Seed and Date Loaf
If you find yourself with leftovers or want to prepare ahead of time, here’s how you can store and freeze your pear, seed and date loaf:
1. Storing: Once the pear, seed and date loaf has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days.
2. Freezing: To freeze your pear, seed and date loaf, wrap it tightly in plastic wrap, followed by a layer of aluminium foil or place it in a freezer-safe container. The loaf can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before serving.
PS: If you’ve tried this homemade Pear, Date and Seed Loaf or any other recipe on At Amandas Table, please let me know how it turned out in the comments below! If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Pear, Date and Seed Loaf
- 1/2 cup rolled oats
- 300 mL milk substitute with rice milk for a dairy-free version
- 2 cups wholemeal self-raising flour
- 1 tsp baking powder
- 100 g dried dates, seeds removed, roughly chopped
- 75 g dried pears, roughly chopped
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 egg lightly beaten
- 3 tbsp pumpkin seeds, plus 1 extra tbsp for the top
- 3 tbsp sunflower seeds, plus 1 extra tbsp for the top
- Soak the rolled oats in the milk for 30 minutes.
- Preheat the oven to 180°C (160°C fan-forced).
- Grease a 21 cm x 10 cm loaf tin and line it with baking paper.
- Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in all the remaining ingredients, mixing gently until all combined.
- Pour into the loaf tin, smooth the top with a spatula and sprinkle the remaining seeds on top.
- Bake for about 45 minutes until the loaf is cooked through when tested with a skewer.
- Cool in the tin for 10 minutes, then turn out onto a wire rack.
- Serve thick slices smeared with butter or cashew cream.