Traditional recipes

Pear and chocolate chip loaf cake recipe

Pear and chocolate chip loaf cake recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate loaf cake
  • Chocolate chip loaf cake

This loaf cake is easy to make and remains lovely and moist due to the pears.

9 people made this

IngredientsServes: 8

  • 250g butter, room temperature
  • 250g icing sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 250g plain flour, sifted
  • 250g pears in syrup, roughly chopped
  • 100g dark chocolate chips

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Line a loaf tin with parchment paper.
  2. Place softened butter, icing sugar, salt and vanilla in a bowl; beat with an electric mixer until combined. Continue to beat, adding eggs, one at a time, until smooth.
  3. Stir in sifted flour until well combined. Fold in chopped pears and chocolate chips.
  4. Spoon the cake batter into the prepared loaf tin.
  5. Bake in preheated oven for 55 to 60 minutes or until a skewer inserted into the middle of the cake comes out clean.
  6. Remove from oven and cool on a wire rack before serving. Dust with icing sugar.

Tip

Soak and squeeze the parchment paper before lining the tin. This will help it to stay in place.

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Pear Chocolate Chip Muffins

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Moist and delicious Pear Chocolate Chip Muffins, made with a handful of simple, pantry staple ingredients, these easy muffins are the perfect way to use any leftover pears taking up space on your counter!

If you have any leftover pears laying around and you want to use them in a delicious recipe, look no further! These pear chocolate chip muffins are the perfect destination for that juicy fruit. Made with just a handful of pantry staple ingredients, as well as chopped pears and loads of chocolate, these easy muffins are the perfect grab-n-go breakfast or snack!


1. Make the cocoa crumble by mixing all the dry ingredients in a small bowl. Pour over the olive oil and stir with a fork until it's the consistency of wet sand. Squeeze to form irregular-sized clumps, then place in the fridge while you make the cake.

2. Preheat the oven to 190C (170C fan-forced). Grease and line a loaf tin, roughly 20cm x 10cm, with baking paper, making sure you have a good overhang at each end to help you lift the cake out later. Set aside.

3. For the cake, start by placing the chopped chocolate in a small bowl and pouring 125ml of recently boiled water over it. Allow to stand for 30 seconds, then whisk gently until the chocolate has melted. Set aside to cool.

4. Place the eggs, brown sugar and olive oil in the bowl of an electric mixer and beat using the paddle attachment until thick and pale, about 4 minutes.

5. In the meantime, sift the flour, cocoa, baking powder, baking soda, cinnamon and salt into a medium bowl.

6. Reduce the speed of the mixer to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with another third of the flour mixture, then the rest of the chocolate. Finally, add the rest of the flour mixture and beat until just incorporated.

7. Scrape down the sides of the bowl, then pour the batter into the prepared loaf pan, smoothing it over so that it's even on top. Lay the sliced pears, overlapping, on top of the batter and scatter over the cocoa crumble.

8. Bake in the preheated oven for one hour (cover loosely with foil if it looks like the crumble is burning) or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool completely in the tin before transferring onto a serving plate with the help of the overhanging baking paper. Slice and serve with whipped cream.


Recipe Summary

  • 3 8 ounces Bartlett pears, peeled
  • 2 cups water
  • ¼ cup granulated sugar
  • 1 tablespoon orange juice
  • 1 3-inch stick cinnamon
  • 1 ⅔ cups all-purpose flour
  • ¾ cup packed brown sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 1 cup buttermilk or sour milk*
  • ½ cup olive oil
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • 3 ounces white baking chocolate, melted
  • Finely shredded orange peel (optional)

Core the pears from the bottom, leaving the stems intact. In a large saucepan combine the water, 1/4 cup sugar, orange juice and cinnamon stick. Bring to boiling, stirring to dissolve sugar. Add pears. Return to boiling reduce heat. Cover simmer 20 to 25 minutes or until pears are tender. Remove from heat. Discard liquid and cinnamon stick. Cool pears.

Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan set aside. In a large bowl combine the 1 2/3 cups flour, brown sugar, 1/3 cup cocoa powder, baking powder, 1 tsp. cinnamon, baking soda, and salt. In a medium bowl whisk together egg, buttermilk, and olive oil. Add to flour mixture. Whisk until smooth.

Pour batter into prepared pan. In a small, shallow dish combine 1 Tbsp. flour, 1 Tbsp. cocoa powder, and 1/4 tsp. cinnamon. Roll each pear in the flour mixture to lightly coat. Place pears, stem sides up, down the center of the batter (pears will be exposed at the top, but the batter will rise up around them during baking). Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean Remove cool in pan on a wire rack 10 minutes. Remove from pan cool completely.

To serve, drizzle melted white chocolate over loaf. Garnish with orange peel, if desired.


Chocolate Pear Cake

I made this cake a few weeks ago. It is one of those you make and want to eat immediately. I'm not sure where it came from. I found it scribbled in an old notebook, so apologies for the lack of credit. I had to share it though, it was so good!

It was my brother-in-law's birthday and this was just the right cake to bake. It's moist and very fudgey. The pear slices are just gorgeous paired or should I say pear(ed) with the chocolate. What a great combination.


1 large pear, peeled and sliced
125g soft butter
1 tsp vanilla extract
300g caster sugar
2 large eggs
200g self-raising flour
50g cocoa powder
150ml hot water


Chocolate Pear Cake

Pears and chocolate may be an unfamiliar pairing, but it is one worth exploring. The delicate sweetness of the pear balances the richness of the chocolate, creating one of my favorite combinations. While pears and chocolate are no stranger to this blog (check out these recipes for pear & chocolate scones and brown butter pear & chocolate muffins), it has been awhile since I've played around with these flavors.

For this cake, I mixed ripe pears into the cake and layered them on the top for both aesthetics and for my personal preference (I will openly fight for the pieces with the most pear). The chocolate cake itself is light and moist. To bring out a deeper chocolate flavor, I also tossed chopped chocolate into the batter.

This cake lasted only a brief time in my house, and I hope you'll find the same is true for you.

With this recipe (and many that involve pears), canned pears can be substituted for their fresh counterparts as a quick and easy alternative. If you don't have ripe pears on hand, dice the canned pears and fold them into the cake batter instead of layering on top—the flavors will taste the same.

Chocolate Pear Cake is a sweet snacking cake. Diced pears and chopped chocolate are folded into a chocolate cake batter. Before baking, the top is covered with pear slices and sprinkled with more chopped chocolate and raw sugar to add additional sweetness and texture. Serve the cake warm or chilled with a scoop of ice cream or a dreamy spoonful of whipped cream.

Chocolate Pear Cake

2 large ripe pears*
1 cup (200 grams) granulated sugar
1/3 cup (78 ml) vegetable oil
2 large eggs
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups (180 grams) all-purpose flour
2 tablespoons cocoa powder
1/2 cup (120 ml) milk of choice
4 ounces (113 grams) semi-sweet or bittersweet chocolate, finely chopped
1 tablespoon raw or demerara sugar, optional
Chocolate shavings, optional

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch spring-form cake pan. Set aside.

To prepare the pears, peel them, if desired. Cut in half and remove the core. Dice one pear into small cubes. Quarter the other pear lengthwise and thinly slice. Set aside.

In a mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs for several minutes, or until lighter in color. Whisk in the baking powder, salt, and vanilla extract. Using a spatula, stir in the flour, cocoa powder, and milk. Mix until the batter is smooth and uniform. Fold in the cubed pear and chopped chocolate.

Pour batter into the prepared baking dish. Top batter with folded pear quarters and chocolate shavings. Sprinkle with raw sugar. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edges and remove outer springform. Allow to cool before serving.

* Canned pears can be substituted in a pinch. Dice all the pears and fold them into the batter instead of layering over the top.


Chocolate & Pear Loaf Cake

Poached pears with chocolate sauce are a great combo so why not just bake poached pear inside a chocolate cake?! Oh and then pour chocolate sauce all over it of course…



Soft pear encased in soft chocolate sponge and then smothered in thick warm chocolate sauce? It’s pretty much the perfect pudding! This is ideal for after a family sunday lunch, a meal with friends, a slice with your morning coffee or just to make the most of any pears that you have on hand. Any reason you can find pretty much! Dress it up with sauce or enjoy it casually, sliced and straight into your mouth (without even bothering with a plate).


We’ve made a poached pear recipe before, these frangipane tarts with a christmassy twist, this recipe is more of a year round affair though. To start you need to poach your pears in a simple syrup flavoured with vanilla to enhance the natural sweetness in the fruit.

First peel them – we left the stalk on ours for ease of handling and also we liked the idea of having them poking out of the cake! Then let them simmer away in the syrup for about 5 mins to soften the pears and then remove from the pan so they can cool whilst you make your cake batter. The cake is an oil based mix with yoghurt in there too to give an ultra moist sponge, we tend to prefer oil based sponges on the whole and they are so well suited to loaf cakes. This recipe is a pretty straight forward combine the dry, combine the wet, combine the 2 mix. Nice and easy without too many faffy processes!


Now that your mix is made you can pop it in the tin, first pour in about 1/3 to 1/2 of the batter, then push the pears in, the pour the rest of the batter around these. This cake, like most loaf cake recipes, takes quite a while to bake, ours took about an hour. We first set a timer for 45 mins then checked on it at 5 mins intervals until we were happy it was done and a knife inserted comes out clean.


The sauce is rich and delcious and is basically a luxurious ganache made with both cream and butter. Simply heat the cream and butter until they just come to a boil and then pour over the broken up chocolate, let this sit and melt the chocolate for a couple minutes, stir it up and pour it on your slice of cake! If you have leftovers and your sauce cools and solidifys just pop it in the microwave fdor about 30 secs!


Upside Down Apple and Pear Loaf Recipe

This post may contain affiliate links, please see my privacy policy for details.

Having a slice of this upside down apple and pear loaf is like having a delicious slice of fall!

The apples and pears caramelize by baking on the bottom of the loaf pan with a caramel sauce, and then being flipped over when cooled, and all the warming spices combine to make this one of the best loaf recipes I have ever made and had!

Ok, that last sentence, I’m not sure if it really conveys what I was trying to say: basically there’s this awesome almost crunchy caramel-sugar layer that forms because this loaf is bake upside down, it’s really good!! It’s also not a dry loaf because pieces of apple and pear are cooked into the batter, so it has subtle fruit flavors throughout!

Are you a ‘loaf’ person? I didn’t used to be, but a few years ago my sisters were raving about a pumpkin loaf which I recreated, and absolutely fell in love with loaves after that. Now, every time I see them at a coffee shop, I get a slice because I love trying different flavors!

I made this upside down apple and pear loaf for the first time when we went to a housewarming party, and I got a sweet text from the host (Nick’s cousin and his new wife who is a total sweetheart) saying that it had been devoured and there were only mere crumbs left and another text asking for the recipe from guests. I’d count that as a huge success.

We had family and friends stay over recently, so I definitely always make this loaf to have for either breakfast along side a nice cup of coffee, or for dessert.

I love that one can have a loaf for breakfast or dessert, so versatile! My old loaf pan I had was literally rusted through – how does that even happen? – so I just got this loaf pan on Amazon and have been loving it! What I love about this upside down apple and pear loaf is that you can slice it and cut each slice in half or into thirds, so it’s a really great party recipe, hope you enjoy.


Chocolate Chip Oatmeal Quick Bread

Quick breads are often dainty affairs with subtle flavors. That is certainly not the case with this Chocolate Chip Oatmeal Quick Bread. No, this is a really hearty quick bread with no shortage of flavor. It&rsquos made with oats to make the texture feel more significant and also jam-packed with lots of chocolate chips and nuts to make it super tasty.

If you can imagine a cross between a quick bread and an oatmeal chocolate chip cookie, you&rsquoll have a pretty good idea of what a joy this bread is. The combination of oats and chocolate chips doesn&rsquot get the love it should. One bite of this bread will make you a believer!

This bread follows the usual muffin method, so you won&rsquot encounter any surprises along the way. My only word of warning is to be doubly sure about the size of your loaf pan. Somewhere along the way, &ldquostandard&rdquo loaf pans became two different sizes. This bread will completely fill a 9&Primex 5&Prime loaf pan when it&rsquos baked, so be extra sure that&rsquos what size you&rsquore using.

This Chocolate Chip Oatmeal Quick Bread is perfectly quick and easy to make. It&rsquos just the thing to whip up on a lazy morning when you want a special treat or when you just want a homemade treat for snacking. It will keep for a few days in an airtight container, or wrap it tightly and refrigerate to extend that. It&rsquos perfectly delicious at room temperature, but try warming a slice to make it even better!


Pear & Choc Chip Pecan Crumble Cake

Preheat the oven to 180°C and lined a 23cm round springform pan with baking paper, so that the paper sticks up above the sides of the pan.

Place the flour, sugar, pecans, baking powder and spices into a food processor and pulse to combine. Add the butter and process until the mixture resembles coarse breadcrumbs. Set aside 1 cup of mixture.

Stir together the sour cream and lemon juice, then add to the food processor along with the bicarbonate soda and eggs, and pulse until just combined. Spread half of the cake batter in the base of the greased and lined pan. Sprinkle over a third of the reserved crumb mixture, and half of the chocolate chips and half of the pear. Spoon over the remaining cake batter. Top with remaining pears, chocolate chips and remaining crumb mixture.

Bake in a moderate oven 180°C for 50 minutes. Reduce the heat to 170°C and bake, shielding with foil if browning too much, for a further 30-40 minutes or until cooked when tested. Cool for 15 minutes in the pan before turning out onto a wire rack. Serve warm or cool completely and store in an airtight container until required.