This simple mix & bake loaf is a handy recipe to have on hand. Think of it as banana bread's fruitier cousin! It's perfect for breakfast, supper, lunch box snacks, or morning and afternoon tea. In winter it's the perfect companion to a hot cuppa. As the weather gets warmer, I love it with a glass of iced Ginger Glow tea!
1 cup chopped dried pears
1 cup chopped dried figs
1/3 cup butter, room temperature
1 ½ teaspoons bicarb soda
1 cup boiling water
½ cup rapadura or brown sugar
½ cup chopped walnuts
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking powder
Preheat the oven to 180c/160c fan forced. Line a loaf pan with baking paper, or grease it lightly with butter.
In a mixing bowl combine the pears, figs, butter and bicarb soda. Add the boiling water, stir then let stand for 10 minutes.
Using a wooden spoon or spatula, beat the sugar, walnuts and eggs into the fruit mixture. Combine the all-purpose flour, whole wheat flour and baking powder; sift and stir into the fruit mixture just until blended. (Don't overstir). Pour batter into the prepared loaf pan.
Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool.
Serve sliced, either as is or with butter.
Wrapped well, it will keep in the fridge for up to 2 weeks, or in the freezer for 3 months. Make sure to preslice it if you are freezing.
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