Ginger, Pear and Buckwheat Loaf

, from Issue #72. May, 2017
Photography by Kelly Gibney.
Ginger, Pear and Buckwheat Loaf

This dense and earthy loaf is lovely for morning and afternoon tea. Its warm spices and caramel sweetness are perfect for the season. 

Serves: 6


1½ cups dried dates
100 grams melted butter or coconut oil
½ cup milk (dairy or almond milk will both work)
1 teaspoon vanilla extract
4 free-range eggs, lightly beaten
¾ cup buckwheat flour
¾ cup spelt flour (I’ve used a wholemeal spelt flour)
1 cup ground almonds
4 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
1 teaspoon baking powder
2 large pears, 1 peeled and cut into 1.5cm cubes
1 additional large pear, sliced lengthwise to sit on top (ideally use a mandoline)


Line a 23cm loaf tin with baking paper. Preheat oven to 180°C.

Place the dates in a bowl and cover with boiling water for 10 minutes. Drain well. Add to a food processor, along with the butter, milk and vanilla. Blitz for a couple of minutes until the dates are a rough puree. 

Add the eggs and pulse for a minute to combine. Add the remaining dry ingredients and pulse until well mixed. Use a spatula to transfer all the batter into a large bowl. Fold through the pear cubes. Pour batter into the loaf tin. Wiggle loaf tin on a benchtop to flatten surface. 

Use paper towels or a tea towel to pat the additional pear slices dry. Tile on top of the loaf. Bake for 50–60 minutes, until a skewer comes out clean when inserted. Leave to cool for 1 hour before cutting.

Store in the fridge in an airtight container for up to a week. Freezes well for up to 2 months. Makes 1 loaf.