Cocoa-Rye Pear Ribbon Loaf

Ingredients

• rye flour90 g
• all-purpose flour110 g
• unsweetened cocoa powder18 g
• baking powder1 1/2 tsp
• fine salt1/2 tsp
• brown sugar90 g
• large egg1
• plain yogurt120 g
• melted butter60 g
• ripe pear, peeled and grated into long strands1 large
• old-fashioned oats25 g
• turbinado sugar1 tbsp

Method

1. 1Heat the oven to 350°F (175°C). Grease and line a small loaf pan with parchment.
2. 2Whisk rye flour, all-purpose flour, cocoa powder, baking powder, salt, and brown sugar in a bowl.
3. 3In another bowl, beat the egg with yogurt and melted butter until smooth.
4. 4Fold the dry mixture into the wet mixture just until no floury streaks remain; the batter will be thick.
5. 5Squeeze excess moisture from the pear ribbons, then fold most of them into the batter and layer the rest on top.
6. 6Scrape into the pan, scatter oats and turbinado sugar over the surface, and bake until the center springs back and a skewer comes out with a few moist crumbs, about 35 to 40 minutes.
7. 7Cool in the pan 10 minutes, then lift out and cool fully before slicing.

Tips

• If your pear is very juicy, blot the ribbons lightly so the loaf bakes through cleanly.
• For a sharper cocoa flavor, add a pinch of espresso powder to the dry ingredients.

Nutrition