Pear & Ginger Loaf

A beautifully moist pear and ginger loaf infused with the calming botanicals of The Little Deer. Tea-infused pears, a delicate Little Deer glaze and whipped cream infused with The Little Deer create layers of gentle flavour in every slice. Perfect enjoyed warm with a cup of tea.

Download Printable Recipe Card (PDF)

Makes: 1 loaf (8–10 slices)
Prep Time: 30 minutes (+ chilling time for cream)
Bake Time: 50-60 minutes

Ingredients
Pear Infusion
3 tsp The Little Deer loose leaf tea
½ cup boiling water
2 medium pears, peeled and diced

Loaf
180g unsalted butter
1 cup caster sugar
2 eggs
1 cup Greek yoghurt
2 tbsp reserved pear infusion
2 tsp vanilla extract
2 cups self-raising flour
1 tsp ground ginger
½ tsp ground cinnamon
2 tbsp The Little Deer tea, finely ground
Pinch of fine sea salt

The Little Deer Tea Glaze
1 cup icing sugar
1-2 tbsp reserved pear infusion

The Little Deer Whipped Cream
1 cup thickened cream
2 tsp The Little Deer loose leaf tea, lightly crushed
1 tbsp icing sugar
½ tsp vanilla bean paste

Method
1. Brew The Little Deer using the boiling water and steep for 10-12 minutes. Strain and allow to cool. Reserve the infusion for the pears, loaf and glaze
2. Place the diced pears into a bowl and pour over 2-3 tablespoons of the cooled tea infusion. Leave to infuse for 15-20 minutes before draining well and gently patting dry with paper towel
3. Brown the butter over medium heat until golden and nutty. Remove from the heat and allow to cool until no longer hot
4. Preheat the oven to 170°C fan-forced. Grease and line a loaf tin with baking paper
5. Cream together the browned butter and caster sugar until light and fluffy
6. Beat in the eggs one at a time. Stir through the Greek yoghurt, vanilla extract and 2 tablespoons of the reserved pear infusion
7. In a separate bowl, whisk together the flour, ground ginger, cinnamon, finely ground The Little Deer tea and salt
8. Fold the dry ingredients into the wet mixture until just combined before gently folding through the infused pears
9. Spoon the batter into the prepared loaf tin and smooth the top
10. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack
11. Whisk together the icing sugar with 1-2 tablespoons of the reserved pear infusion until smooth and drizzle generously over the cooled loaf
12. Heat the cream until just steaming. Remove from the heat, stir through the lightly crushed The Little Deer tea and cover. Infuse for 30-45 minutes before straining and chilling completely. Whip with the icing sugar and vanilla bean paste until soft peaks form
13. Serve thick slices with a generous dollop of The Little Deer whipped cream

*Mrs. Tea Twists
Extra Ginger: Add an extra ½ tsp freshly grated ginger to the batter for a little more warmth
Crunchy Topping: Sprinkle toasted flaked almonds over the glaze before it sets for extra texture
Honey Finish: Drizzle with a little warm honey just before serving for a beautiful glossy finish
Spiced Cream: Add a tiny pinch of cinnamon when whipping the cream for a cosy finish

*Mrs. Tea Tip
Infusing the pears, batter, glaze and whipped cream with The Little Deer creates delicate layers of flavour throughout the loaf. Browning the butter adds a rich caramel note that perfectly complements the sweet pear and warming ginger

*Tea Pairing
Best enjoyed with a freshly brewed cup of The Little Deer