Abrahms' Family Recipes Pear-Ginger Loaf with Oat Streusel Meal plan
Done

Pear-Ginger Loaf with Oat Streusel

  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.

Serves 8