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The best pear and halva loaf with pecans, honey & maple recipe

The most delicious pear and halva crumble loaf with pecans, honey & maple recipe.
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Pear and halva crumble loaf with pecans, honey & maple - adapted from Donna Hay
Prep Time:20 minutes
Cook Time:1 hour 30 minutes

Ingredients

Loaf

  • 100 gms butter I always use salted even if the recipe says unsalted
  • ½ cup honey
  • ¼ cup maple syrup or 1/4 cup honey or maple if you prefer
  • 2 large free-range eggs
  • ¼ cup milk
  • 2 tsp vanilla extract
  • 150 g halva crumbled
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 Tbsp baking soda
  • ½ tsp salt
  • ½ tsp baking powder
  • 2 – 3 large pears about 500gms in total peeled, cored and chopped
  • ½ cup pecans finely chopped

Crumble topping

  • 40 gms salted butter melted
  • ½ cup pecan/almond flour or regular flour
  • 2 Tbsp brown sugar I used muscovado
  • 2 Tbsp cocoa nibs
  • ¼ cup pecans 30g chopped
  • Sprinkle sea salt flakes such as Maldon

Instructions

  • Preheat the oven to 160C (325 F and line a large loaf tin (21cm x 11cm) with baking paper.
  • Melt the butter in a small pot and cook for about 4 minutes until it starts to go brown. Pour this into a bowl and allow to cool slightly.
  • Add the honey, maple syrup, eggs, milk and vanilla to the bowl and whisk until well combined.
  • Add the flour, baking powder and crumbled halva and whisk until smooth.
  • Stir through the chopped pears and pecans and then empty the mixture into the lined loaf tin and spread it evenly with a spatula.
  • Make the crumble by mixing all of the crumble ingredients in a bowl and then spreading this over the surface of the loaf batter.
  • Bake the loaf for 1 hour and 35 – 45 minutes and until the cake is done. The loaf should be firm to the touch and when a knife is inserted in the middle and it comes out clean. If it is not done continue to bake until it is. Cover the top loosely with a piece of tin foil to prevent over-browning if necessary.

Notes

Storage Instructions for a Loaf Cake

  • Room temperature:
    Store the loaf cake in an airtight container or wrapped tightly in foil or cling film. Keep it at room temperature for up to 3 days.
  • Freezer:
    Wrap the loaf (whole or in slices) tightly in cling film, then foil, or place in a freezer-safe bag. Freeze for up to 3 months.
Servings: 8
Author: Sam Linsell