Pear and Cardamom Bread
Breakfast is definitely my favourite meal of the day. In my busy life it doesn’t often get the attention I would like it to, but on weekends there is nothing I love more than a good leisurely brunch. With my husband, a group of friends, or even on my own, I love making the time to cook breakfast at home or head out to a nice café and have someone else cook for me. I probably know more places to go to in Seattle for a delicious brunch than I do for a nice dinner. This past weekend I had the opportunity to attend a benefit brunch at the house of Sasha Swerdloff (her blog Tending the Table is just beautiful), ate some of the most delicious food, and met some wonderful and creative people. It was so lovely spending a few hours chatting to people who are just as passionate about food as I am.
I wish I had the time to enjoy a delicious and relaxed breakfast every morning, but the reality is that more often than not I’m running around trying to get to work. On those busy weekdays, it is great to have something stored away in the cupboard that makes breakfast seem a little bit more special than your average piece of toast. I’ve always been a diehard banana bread person, deliberately leaving perfectly good bananas to get slightly overripe so I could bake with them. Then one day in Brisbane I was at a tiny café (that I can’t even remember the name of) ready to grab some breakfast to go, and they didn’t have any banana bread left. Disaster! What they did have was pear and raspberry bread. Grudgingly, I ordered this instead. It was served well toasted, with a huge mound of fresh ricotta and a drizzle of honey, and was one of the best breakfast breads I have ever had. I have been meaning to make my own pear bread ever since. Instead of adding raspberries, I decided to focus on the pears and add some spices, making this bread perfect for autumn.
This bread is super easy to make on the weekend, just a quick stir and then an hour in the oven. It will store very well in an airtight container for at least a week, possibly more. I wouldn’t know though, as mine is always eaten by then! It is fantastic toasted, with a drizzle of honey and a spoonful of fresh ricotta.
2 ¼ cups plain flour
¾ tsp baking soda
⅓ tsp baking powder
pinch of salt
1 ½ tsp cinnamon
½ tsp cardamom
⅔ cup unsalted butter, softened
3 tbsp honey
1 cup caster sugar
½ cup brown sugar
1 ½ cup grated pears (approximately 2-3 pears)
1 ½ tsp vanilla
Preheat your oven to 180C and grease a loaf pan.
Combine the flour, baking soda, baking powder, salt, cinnamon and cardamom in a large bowl.
In a separate bowl (or your stand mixer) mix the flesh and juice of the pears with the butter, eggs, sugars, honey, and vanilla until well combined.
Add in the flour mixture and stir until the mixture only just comes together and there are no large lumps of flour.
Pour into your pre-greased pan and bake on the middle shelf for around an hour, until a skewer inserted in the middle comes out clean.
Turn out onto a wire rack and cool completely before packing away.