Pear & Almond Loaf
November 11, 2025
Spelt pear loaf made with greek yogurt, cardamom, and lemon zest.
Serves:8
Time:Prep: 15 min | Bake: 50-55 min | Total: 1 hr 10min
This beautiful pear loaf turned out even better than I had hoped, and has become one of my husband's favorite recipes of mine. I used pears that to most had seen better days, but their ripeness worked wonderfully, making the cake so deliciously sweet and moist. Made with spelt and oat flour which adds a nice nuttiness and pairs very well with the warming spices of cinnamon and cardamom. Perfect with a cup of tea or a spoonful of yogurt
Ingredients
Wet
- 4 ripe pears — 2 peeled and blended, 2 thinly sliced
- 2 large eggs
- 3 tbsp extra-virgin olive oil
- 4 tbsp Greek yogurt
- 2 tbsp honey or maple syrup (optional, for gentle sweetness)
- 1 tsp vanilla extract (optional)
Dry
- 120 g (1 cup) spelt flour
- 50 g (½ cup) almond flour (ground almonds)
- 1½ tsp baking powder
- ¼ tsp ground cardamom
- ¼ tsp cinnamon (optional, for warmth)
- Zest of 1 lemon
- ¼ tsp salt
To Top
- Reserved sliced pears
- 1 tbsp flaked or chopped almonds
- Optional: drizzle of honey or dusting of cinnamon before baking
Instructions
1. Prepare the pears
- Peel and core all pears.
- Blend two into a smooth purée.
- Thinly slice the other two for the top (and dice a few small cubes to fold into the batter if desired).
2. Mix the wet ingredients
- In a large bowl, whisk eggs, olive oil, yogurt, and date paste (or honey) until smooth.
- Stir in pear purée, vanilla, and lemon zest.
3. Combine the dry ingredients
- In a separate bowl, whisk together spelt flour, almond flour (ground raw almonds in a blender or food processor), baking powder, cardamom, cinnamon (if using), and salt.
4. Bring it together
- Add the dry mixture to the wet and fold gently until just combined; don't overmix.
- Fold in diced pear pieces (optional) for extra texture.
5. Bake
- Pour into a parchment-lined loaf pan (20 × 10 cm / 8 × 4 in) or a 20 cm (8 in) round pan.
- Arrange sliced pears on top in a fan pattern, sprinkle with almonds, and drizzle lightly with honey if desired.
- Bake at 350 °F / 175 °C for 50–55 minutes, until golden and a skewer inserted in the center comes out clean.
- Cool 10–15 minutes before slicing.
Serving Suggestions
- •Serve warm or at room temperature with a spoonful of Greek yogurt, crème fraîche, or a drizzle of honey.
- •Delicious with a cup of tea or coffee for an afternoon treat.
- •For a dessert, serve slightly warm with a scoop of vanilla ice cream.
Storage & Meal Prep
- •Keeps well for 3–4 days at room temperature in an airtight container, or up to 5 days in the fridge. To keep it moist, store with a small piece of paper towel at the bottom.
- •Can be frozen for up to 2 months; slice first so you can defrost individual pieces. To reheat, warm gently in the oven at 160°C (320°F) for 8–10 minutes or microwave briefly before serving.
Variations & Substitutions
- •Flour: Swap spelt for whole-wheat pastry flour or light all-purpose flour.
- •Sweetener: Use maple syrup, date syrup, or brown sugar instead of honey.
- •Fruits: Try this loaf with apples, plums, or ripe peaches instead of pears.
- •Nuts: Replace almonds with walnuts, pecans, or hazelnuts.
Enjoy!
This beautiful pear loaf turned out even better than I had hoped, and has become one of my husband's favorite recipes of mine. I used pears that to most had seen better days, but their ripeness worked wonderfully, making the cake so deliciously sweet and moist. Made with spelt and oat flour which adds a nice nuttiness and pairs very well with the warming spices of cinnamon and cardamom. Perfect with a cup of tea or a spoonful of yogurt
Ingredients
Wet
- 4 ripe pears — 2 peeled and blended, 2 thinly sliced
- 2 large eggs
- 3 tbsp extra-virgin olive oil
- 4 tbsp Greek yogurt
- 2 tbsp honey or maple syrup (optional, for gentle sweetness)
- 1 tsp vanilla extract (optional)
Dry
- 120 g (1 cup) spelt flour
- 50 g (½ cup) almond flour (ground almonds)
- 1½ tsp baking powder
- ¼ tsp ground cardamom
- ¼ tsp cinnamon (optional, for warmth)
- Zest of 1 lemon
- ¼ tsp salt
To Top
- Reserved sliced pears
- 1 tbsp flaked or chopped almonds
- Optional: drizzle of honey or dusting of cinnamon before baking
Instructions
1. Prepare the pears
- Peel and core all pears.
- Blend two into a smooth purée.
- Thinly slice the other two for the top (and dice a few small cubes to fold into the batter if desired).
2. Mix the wet ingredients
- In a large bowl, whisk eggs, olive oil, yogurt, and date paste (or honey) until smooth.
- Stir in pear purée, vanilla, and lemon zest.
3. Combine the dry ingredients
- In a separate bowl, whisk together spelt flour, almond flour (ground raw almonds in a blender or food processor), baking powder, cardamom, cinnamon (if using), and salt.
4. Bring it together
- Add the dry mixture to the wet and fold gently until just combined; don't overmix.
- Fold in diced pear pieces (optional) for extra texture.
5. Bake
- Pour into a parchment-lined loaf pan (20 × 10 cm / 8 × 4 in) or a 20 cm (8 in) round pan.
- Arrange sliced pears on top in a fan pattern, sprinkle with almonds, and drizzle lightly with honey if desired.
- Bake at 350 °F / 175 °C for 50–55 minutes, until golden and a skewer inserted in the center comes out clean.
- Cool 10–15 minutes before slicing.
Serving Suggestions
- •Serve warm or at room temperature with a spoonful of Greek yogurt, crème fraîche, or a drizzle of honey.
- •Delicious with a cup of tea or coffee for an afternoon treat.
- •For a dessert, serve slightly warm with a scoop of vanilla ice cream.
Storage & Meal Prep
- •Keeps well for 3–4 days at room temperature in an airtight container, or up to 5 days in the fridge. To keep it moist, store with a small piece of paper towel at the bottom.
- •Can be frozen for up to 2 months; slice first so you can defrost individual pieces. To reheat, warm gently in the oven at 160°C (320°F) for 8–10 minutes or microwave briefly before serving.
Variations & Substitutions
- •Flour: Swap spelt for whole-wheat pastry flour or light all-purpose flour.
- •Sweetener: Use maple syrup, date syrup, or brown sugar instead of honey.
- •Fruits: Try this loaf with apples, plums, or ripe peaches instead of pears.
- •Nuts: Replace almonds with walnuts, pecans, or hazelnuts.
Enjoy!
