Pear-Ginger Loaf with Oat Streusel

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Serves 8

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Ingredients

• 125 g butter (soft, for greasing; or nonstick spray; cold, cubed; Butter; unsalted, melted and slightly cooled; Butter)
• 30 g rolled oats (Haferflocken)
• 145 g brown sugar (brauner Zucker; packed; brauner Zucker)
• 3 g cinnamon (Zimt)
• 2 egg (large; Eier)
• 5 ml vanilla extract (Vanilleextrakt)
• 60 g Schmand (or plain yogurt)
• 3 pear (ripe, about 450 g, 1 coarsely grated and 2 cut into small cubes, skin on; Birnen)
• 150 g flour (Weizenmehl Type 405)
• 100 g whole wheat flour (Vollkornmehl)
• 5 g baking powder (Backpulver)
• 2 g baking soda (Natron)
• 3 g ground ginger (gemahlener Ingwer)
• 2 g salt (Salz)
• 60 g walnuts (chopped; Walnüsse)

Steps

1. Preheat the oven to 175 °C (Ober-/Unterhitze; 160 °C fan). Grease a loaf pan with butter (5 g) and line the bottom with parchment paper.
2. For the streusel, rub together rolled oats (30 g), brown sugar (25 g), butter (20 g) and cinnamon (1 g) with your fingertips in a small bowl until crumbly. Set aside.
3. In a large bowl, whisk together egg (2), brown sugar (120 g), butter (100 g), vanilla extract (5 ml) and Schmand (60 g) until smooth. Stir in pear (3).
4. In a medium bowl, whisk together flour (150 g), whole wheat flour (100 g), baking powder (5 g), baking soda (2 g), ground ginger (3 g), cinnamon (2 g) and salt (2 g).
5. Tip the dry ingredients into the wet ones and stir just until no dry flour remains. Fold in walnuts (60 g).
6. Scrape the batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel evenly over the top. Bake ⏲ 55–65 minutes, until a toothpick pushed into the centre comes out clean. If the streusel darkens too quickly, tent the top loosely with foil.
7. Let cool in the pan for ⏲ 20 minutes. Run a paring knife around the edges, lift the loaf out onto a wire rack, and let it finish cooling. Peel off the parchment before slicing.