Pear and Chocolate Tea Loaf
- Active Time 10m
- Total Time 1h
Makes 1 loaf
When the fresh fruit pickings are slim, this tea loaf, made with dried and canned pears, offers a good fruit option. Prepared from a muffinlike batter, the loaf is liberally dosed with chopped chocolate and dried pears. The combination of the chopped dried pears and pureed canned pears produces a moist loaf that keeps well.
- 1 3/4 cups unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 4 canned pear halves in light syrup, drained
- 2 large eggs
- 1/4 pound (1 stick) soft unsalted butter, cut into 4 pieces
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups chopped dried pears, in 1/4-inch pieces (about 7 ounces)
- 4 ounces semisweet chocolate, chopped into 1/2-inch pieces
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a loaf pan with a 6- to 7-cup capacity.
Sift the flour, baking soda, cream of tartar, and salt into a large mixing bowl. Set aside.
Put the canned pear halves in the workbowl of a food processor fitted with the steel blade. Process to a puree, about 30 seconds. Add the eggs, butter, sugar, vanilla, and almond extract and process until the mixture is smooth, about 30 seconds. The mixture may look slightly curdled. Stir the egg mixture into the flour mixture, stirring just until the flour is evenly moistened. Reserve 2 tablespoons of the chopped dried pears. Gently stir
the remaining dried pears and the chocolate into the batter. Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved dried pears over the top of the loaf, pressing them gently into the loaf.
Bake 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. A long, narrow loaf pan requires the shorter baking time. Cool the loaf thoroughly in the pan on a wire rack.
Double the ingredients and use two pans.
Use a small sharp knife to loosen the loaf from the sides of the pan. Invert the loaf onto a large piece of heavy aluminum foil covered with plastic wrap. Turn the loaf right side up. Wrap the plastic wrap tightly around each loaf. Wrap the heavy aluminum foil around the loaf. Label with date and contents. Freeze up to 3 months.
Defrost the wrapped loaf at room temperature at least 5 hours or overnight. Use a large sharp knife to slice the loaf into 1/2-inch slices and serve at room temperature. Leftover tea loaf can be covered with plastic wrap, and stored at room temperature up to 4 days.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
316 calories; 12g total fat; 56mg cholesterol; 191mg sodium; 52g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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