Miso Pear Loaf
We're miso girlies. If you're not (yet), this pear ginger loaf, topped with a delicious miso cinnamon glaze is the perfect fall bake to give it a try :-)
110 g Drizzle
150 g honey
50 g milk
100 g dark brown sugar
2 large eggs
2 tbsp fresh ginger, grated
160 g d’anjou pear, grated (approx 2 medium pears)
210 g all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ teaspoon kosher salt
½ teaspoon ground ginger
*optional* 50 g hazelnuts, chopped + a sprinkle more to top the loaf
Miso Cinnamon Glaze:
250 g powdered sugar
2 tbsp whole milk
1 tbsp Sizzle
2 tsp white miso paste
¼ tsp ground cinnamon
Preheat the oven to 375F.
In a medium bowl combine the Drizzle, honey, milk, brown sugar, eggs, grated fresh ginger and grated pear. Whisking to combine.
In a separate bowl whisk together the all-purpose flour, baking powder, baking soda, salt and ground ginger. *Should you choose to add hazelnuts, whisk them in with the dries at this point.*
Add the dry ingredients to the wet and whisk just until combined.
Set the batter aside for about 10 minutes, while you prep the loaf pan, make the miso cinnamon glaze for later, wash the dishes, and answer the emails you’ve been avoiding. You want to give the flour a chance to evenly hydrate before baking.
For the glaze: In a bowl, combine the powdered sugar, milk, Sizzle, miso paste, and cinnamon with a whisk until smooth. If you find your glaze to be too thick, add more milk, a teaspoon at a time until your desired consistency.
To prep the 9 ½ x 4” loaf pan, give it a quick spritz of non-stick spray before nestling a 9 ½ inch strip of parchment paper along the width of the pan. You can secure the overhang of parchment to the lip of the loaf pan with small binder clips. Or you can trim it- whatever you want to do. Give the pan another quick spritz of non-stick spray for good measure.
Pour the batter into the prepared loaf pan. Bake at 375F for 20 minutes.
Without opening the oven, drop the temp to 350F and bake the loaf for an additional 15-18 minutes.
A toothpick inserted to the center of the loaf will come out with a few crumbs when the loaf is baked. The loaf will be evenly golden brown. Or if you’re nuts like me, you’ll check the internal temp of the loaf for doneness. A perfectly baked cake will register 202-206F in the thickest part of the cake.
Allow the cake to cool for about 30 minutes before removing it from the pan. After about an hour the loaf is ready to glaze. Put the loaf on a cooling rack over a parchment-lined baking tray (for ease of cleanup) pour the glaze over the loaf to coat. Top with extra chopped hazelnuts, if ya want, I’m not gonna force ya. Slice that loaf up and enjoy! It’s great as is, but evenly better with lightly whipped cream to serve.
Should you not eat the entire loaf IMMEDIATELY, uh okkkk weird, but keep it stored in an airtight container, or wrapped in plastic at room temp for 2 days, in the fridge for up to a week, and in the freezer for a month.