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Pear and halva crumble loaf with pecans, honey & maple
The most delicious pear and halva crumble loaf with pecans, honey & maple recipe.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 1 loaf
Cuisine:
International
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.
Cup of Yum
Notes
- This loaf with keep in an air tight container for a few days.