Pumpkin and pear dessert

Ingredients

• 200 gplain flour
• 170 gprepared pumpkin
• 2eggs
• 100 gsugar
• 1 sachetbaking powder
• 70 gbutter, at room temperature
• 2 tablespoonslemon juice
• as neededmilk
• 5Coscia pears
• 1 pinchsalt
• as neededbutter, for greasing
• as neededflour, for dusting

Instructions

1. 1

   Prepare the pumpkin

   Remove the seeds and stringy fibres from the pumpkin. Slice it, cut away the skin with a sharp knife, then chop the flesh into pieces.

2. 2

   Steam and drain

   Arrange the pumpkin in a single layer on the steamer rack and cover with the lid. Steam for about 15 minutes, or longer if needed, until soft, then leave it to drain in a colander.

3. 3

   Make the purée

   Blend the drained pumpkin in a food processor or with a hand blender until smooth and velvety.

4. 4

   Whisk eggs and sugar

   Set the pumpkin purée aside. In a bowl, whisk the eggs with the sugar until the mixture is pale, airy and increased in volume.

5. 5

   Add the dry ingredients

   Keep whisking as you add the pumpkin purée, followed by the melted butter. Gradually add the flour, sifted together with the baking powder.

6. 6

   Finish the batter

   Mix again and, if needed, loosen the batter with a few tablespoons of milk. Stir in the lemon juice and salt.

7. 7

   Prepare the pears

   Wash and peel the Coscia pears, then remove their cores and seeds. Cut them into small cubes and fold them into the batter.

8. 8

   Fill and bake

   Preheat the oven to 180°C. Grease and flour a loaf tin, add the batter and level it with a spatula. Bake for about 50 minutes.

9. 9

   Check for doneness

   Test the centre with a skewer. If the batter is still wet, continue baking and check it frequently.

10. 10

    Cool and unmould

    When a skewer comes out clean and dry, remove the cake from the oven and let it cool. Take it out of the tin and transfer it to a serving plate.

What is pumpkin and pear dessert?

This is a soft Italian-style loaf cake, made by mixing pumpkin purée into an egg-and-sugar batter and adding small pieces of pear. It brings together familiar home-baking ingredients with seasonal fruit.

Steaming and draining the pumpkin before blending gives the batter a smooth base, while the pear pieces add pockets of tender fruit. Coscia pears are specified here, but the method relies mainly on using ripe pears that can be diced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 6g protein, 48g carbs, 10g fat.

The flour, sugar and pears provide most of the carbohydrates, while the butter and eggs contribute much of the fat; eggs also provide some protein. Balance a slice with plain yoghurt and fresh fruit, or serve it after a meal with vegetables and a protein-rich main.

Preparing the pumpkin

Steam gently: cut the pumpkin into pieces of similar size so they soften at roughly the same rate. The recipe allows about 15 minutes, but the key cue is that the flesh is soft.

Drain well: leave the cooked pumpkin in a colander before blending it. This helps avoid adding excess water to the batter, which could affect its consistency.

Building the batter

Whisk thoroughly: beat the eggs and sugar until airy before adding the pumpkin. This gives the batter a light starting texture.

Add gradually: incorporate the sifted flour and baking powder little by little, then use milk only if the mixture needs loosening. The batter should be mixable enough to spread into the tin.

Handling the pears

Small pieces: dice the peeled, cored pears finely so they distribute through the loaf rather than weighing down a few areas. Fold them in after the batter is mixed.

Ripe fruit: pears that are ripe but still hold their shape are easier to cut and mix in. Very soft fruit can break up during folding.

Baking and checking

Allow about 50 minutes at 180°C, as the recipe directs, but use the skewer test rather than relying only on the clock. Insert it into the centre, where the loaf takes longest to bake.

If the skewer comes out with wet batter, continue baking and check frequently. The recipe does not specify a tin size, so the depth of the batter may affect the total baking time.

Serving the loaf

Let the cake cool before removing it from the tin; this gives the soft crumb time to settle and makes it easier to transfer. Slice with a sharp knife once it is cool enough to handle.

Serve it on its own as a dessert or alongside tea or coffee. A spoonful of plain yoghurt can make a simple accompaniment.

Recipe notes & tips

• Drain the steamed pumpkin before blending so the purée is not watery.
• Sift the flour and baking powder together to help them combine evenly.
• Add milk a little at a time, only if the batter needs loosening.
• Cut the pears into small, even cubes for better distribution through the loaf.
• Grease and flour the loaf tin thoroughly to help the cake release.
• Check the centre with a skewer near the end of baking and repeat if it comes out wet.

Variations

• Use another pear: Choose a ripe pear that holds its shape when diced.
• Add warming spice: Mix a little cinnamon into the flour for a spiced note.
• Include citrus zest: Add finely grated lemon zest alongside the lemon juice.
• Add chopped nuts: Fold in a small handful of chopped walnuts for extra texture.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Watery purée: Leave the steamed pumpkin in a colander before blending it.
• Large pear chunks: Dice the fruit finely so it mixes through the batter more evenly.
• Overmixing after the flour: Stir just enough to incorporate the flour and keep the batter from becoming dense.
• Skipping the skewer test: Check the centre and continue baking if wet batter clings to the skewer.
• Unmoulding while hot: Let the loaf cool first so it is less likely to break.

How to store

Once completely cool, store the loaf in an airtight container in the refrigerator and eat within 3 days. Bring slices to room temperature or warm them briefly before serving.

Frequently asked questions