Serves 10 

Ingredients

• 75g butter
• ½ cup milk
• 1 tablespoon instant coffee granules
• ½ cup firmly packed light brown sugar
• ½ cup coarsely chopped walnuts
• 1 egg
• 1 medium pear
• 1 cup self-raising flour

Method

1. Preheat oven to 160 degrees. Grease a 9cm x 19cm loaf pan; line base and sides with baking paper, extending paper 5cm over the sides.
2. Stir butter, milk and coffee in large saucepan over low heat, until butter melts and coffee dissolves. Remove from heat, whisk in sugar and half the nuts. Whisk in egg.
3. Peel, core and finely chop pear. Stir pear and sifted flour into milk mixture.
4. Pour mixture into pan and sprinkle with remaining nuts. Bake for approximately 40 minutes. Stand loaf in pan for 10 minutes before turning, top-side up, onto wire rack to cool.

Note: cooking time may vary slightly depending on the ripeness of the pear. Store loaf in an airtight container in the fridge for up to three days.