Dessert/ Recipes

Drunken Pear & Ginger Superfood Chocolate Loaf

It is the season for snuggling on a couch in a cozy throw and eating home-cooked meals. It is also the season for baking recipes that have been passed down for generations. Seasonal bread is one of those recipes for many. This holiday season, we bring to you sweet bread with a twist – Drunken Pear Ginger & Superfood Chocolate Loaf. Baking pears into a spiced ginger loaf and then smothering it with raw cacao chocolate sauce will quickly become your favorite recipe to wow friends and family.

This recipe combines warm flavors into one. It is plant-based and doesn’t contain any refined sugars. Nourishing superfoods add extra nutrition to an already delicious delight.

 

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Organic Cacao Powder Raw Organic Maca Pink Himalayan Salt

Drunken Pear Ginger & Superfood Chocolate Loaf

Print Recipe
Serves: 8 Cooking Time: 60 minutes

Ingredients

  • PEAR LOAF:
  • Dry ingredients:
  • 1 1/4 cups Gluten-Free Flour Blend (we use Cup4Cup all-purpose flour)
  • 1/2 cup Cacao Powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp clove
  • 1/2 tsp Maca Powder
  • 1/2 tsp sea salt
  • 1 cup coconut sugar
  • 1/4 cup chocolate chips
  • Wet ingredients:
  • 2 large ripe bananas
  • 1/3 cup coconut oil, melted
  • 1 Tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 8 Tbsp water
  • 3 medium pears
  • CACAO CHOCOLATE SAUCE:
  • 4 Tbsp coconut oil, melted
  • 3 Tbsp Cacao Powder
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • Mix together.

Instructions

1

Preheat the oven to 350F.

2

Line a loaf pan with parchment paper enough to cover the sides to the top, so you can easily remove the bread once it’s baked.

3

Place the dry ingredients in a bowl and whisk together.

4

Place the bananas in a separate bowl and mash with a fork. Add the melted coconut oil, orange zest, vanilla extract, apple cider vinegar, and water. Stir well.

5

Pour the wet ingredients over the dry ingredients and stir until combined.

6

Pour the batter into the lined baking pan.

7

Gently press each pear into the batter making a row.

8

Bake 40-45 minutes, or until a toothpick comes out clean.

9

Let cool completely in the pan before using the parchment paper to remove the loaf.

10

Drizzle the chocolate sauce over the loaf. Be generous and cover the bread with sauce.

11

Place loaf in a fridge for 30 minutes.

12

Enjoy.

Recipe, food styling, and photography: Anneke L Coetzee @lemonswiththyme.

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