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Baking

Walnut, coffee and pear loaf

walnut dessert recipes
10
50M
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Ingredients

Method

1.Preheat oven to 160°C. Grease 9cm x 19cm loaf pan; line base and sides with baking paper, extending paper 5cm over sides.
2.In large saucepan, stir butter, milk and coffee over low heat, until butter melts and coffee dissolves. Remove from heat; whisk in sugar and half the nuts. Whisk in egg.
3.Peel, core and finely chop pear. Stir pear and sifted flour into milk mixture.
4.Pour mixture into pan; sprinkle with remaining nuts. Bake about 40 minutes. Stand loaf in pan 10 minutes before turning, topside up, onto wire rack to cool.

Cooking time may vary slightly depending on the ripeness of the pear. Store loaf in an airtight container in the fridge for up to 3 days.

Note
Profile picture of Women's Weekly Food
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Afternoon tea Baking Cake Coffee Less than 60 minutes Moderate Modern Australian

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