Pear, Date and Hazelnut Loaf

"Recipe from Bill Granger from the Sydney Morning Herald. I haven't made this yet but a Bill recipe can't be wrong!"
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Ready In:
1hr 35mins




  • Put the oats in a bowl, pour in the milk and soak for 30 minutes.
  • Preheat the oven to 180°C Lightly grease and line a 21 x 10cm loaf tin with baking paper.
  • Sift the flour and baking powder into a bowl and stir in the oats, dried fruit, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined.
  • Spoon the mixture into tin, level the top and sprinkle with the extra hazelnuts. Bake for 45 minutes or until the loaf is golden and cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
  • Makes approximately 12 slices.

Questions & Replies

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  1. Mandy
    Really nice fruit combo, made for the in-laws, a few weeks ago, even hubby ate it and he usually only eats banana cake. Thanks for posting!
  2. Sydney Mike
    I really liked the combo of dried fruits & nuts in this loaf & used the extra moist Medjool dates (a little more expensive than the usual ones that are used, but they went very well in this recipe)! Was also a bit generous with the cinnamon, but that's another ingredient that I use a lot! Thanks for sharing the recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #37]


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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