Make this special loaf cake recipe for taking advantage of seasonal fruits. Easy to make, with just a few ingredients, make this whole wheat pear oat loaf cake recipe!
Let’s talk a bit about the recipe:
Making this whole wheat pear oat loaf cake recipe is quite practical and simple. The ingredients used are just a few and often used, easy to find in any market. As a result, you will get a fluffy and smooth whole wheat loaf cake. Ideal for breakfasts, snacks and desserts!
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
The fat used in this opportunity is sunflower oil. Although it can be replaced by butter, margarine or some other type of oil. As a result, depending on what fat is used, it can modify its flavor and final texture. If using butter, cream with the whole cane sugar before incorporating.
Those who do not consume cow’s milk can replace this ingredient with non dairy milk or water. Which means that this recipe can still be made, although the results will vary accordingly. Therefore, depending on the type of ingredient used, it will influence the quality of the final product.
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which is to prepare a puree with the pears. You can also grate them. As a preference, you can choose to use another type of fruit, such as apple or a combination of them. Anyway, it will come out exquisite.
To bake this whole wheat loaf cake you can use two small molds or a large one, always previously buttered and floured. With this amount of ingredients you get a large whole wheat loaf cake of the family type. That is why it must be taken into account when choosing a particular mold.
Its cooking requires little time and like any whole grain recipe, if it is punctual, much better. In this way a moist and not dry loaf cake is obtained as a result. In addition, this way all that characteristic humidity that the fruit contributes to any recipe is taken advantage of. And more being of the whole wheat type!
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This was really good! Super moist and perfect amount of sweetness. My toddler loved it too and I like that it has whole wheat flour and oats instead of just all purpose flour.