There’s no need to add any extra sugar to this amazing pear and date loaf, because it tastes amazing without it!  Amazingly, this recipe makes 2 loaves, so you can have one now and freeze one for later.

It’s a kid favourite and easy to cut into slices and pop into the lunchbox.  With no nuts, it is the perfect treat.  Plus, it literally couldn’t be easier: dump all the ingredients in a bowl, mix, divide into 2 loaf pans…and bake!

I think when recipes over complicate things we tend to feel like the whole act of cooking is too hard, and that’s why I’m all about simple recipes that are easy to make.  That’s why most of the loaf recipes and baking you will find on Kidgredients are: dump in a bowl, mix together and bake.  That way you have no excuse.

Need another loaf idea:  how about this strawberry and banana loaf just before strawberries become more expensive?  The great thing about loaves is that they freeze really well in slices and don’t fall apart on defrosting.

If you want another way to use pears, try this pear and zucchini bread it’s low in sugar and dairy free! It’s so handy to have breads and loaves like this sliced and ready to go in the freezer.

Pear and date loaf is a delicious combo.  And so versatile, serve it as is, toast with butter or make it into dessert by warming it up and adding custard! It makes for the perfect winter warmer dessert.

For some reason, this pear and date loaf makes me think of strudels and Germany, I think because we visited many Christmas markets wghen we were over there and the flavours are spices and warm apples and pears!

Yield: 2 loaves

Pear and date loaf

Print

Pear and date loaf, no added sugar and kid friendly.  Freezer friendly too!

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

• 10 medjool dates, pitted and chopped
• 3 pears, peeled and cubed
• 2 eggs
• 1 cup milk
• 1/2 cup coconut oil, melted
• 2 cups self raising flour
• 2 tsps cinnamon

Instructions

1. Preheat ven to 160 degrees celsius (320F)
2. Combine all the ingredients in a large bowl.
3. Mix well to combine.
4. Transfer to two loaf tins.
5. Bake at 160 for 45-50 minutes.
6. Test with a skewer.
7. Cool in the pan 10 minutes then reomove to a rack. Slice when cool.

Nutrition Information:

Yield:

24

Serving Size:

one slice
Amount Per Serving: Calories: 128 Total Fat: 5.2g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 0.7g Cholesterol: 16.3mg Sodium: 11.2mg Carbohydrates: 18.8g Fiber: 1.6g Sugar: 8.9g Protein: 2.2g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.