Our Pears are ripening and everyone is feasting on the gritty, juicy and sweet pears. A few days back, we decided on collecting the ripe pears fallen on the dew-laden grass early morning. From a distance, we could see some movement in the grass. We spotted Yellow-throated Martens prancing under the pear tree and eating the fallen fruit. 

We let them eat pears to their heart’s content. After some time, the  Martens galloped away and disappeared into the forest.

Everyone has a share in nature’s bounty. All our fruits are for the  birds and beasts and for everyone to enjoy.

After the Martens went away, we collected the pears and baked an Eggless Wholegrain Pear Cake. Chocolate and Pears make a great combination. The pears become tender and succulent while baking. Every slice has juicy soft pear pieces. It is a delicious and filling cake.

Apples can also be used instead of pears.


Eggless Wholegrain Chocolate Pear Cake


  • 1 ¼ cup whole wheat flour
  • 1 cup unrefined sugar
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/3 cup butter
  • 1 cup hot water
  • 2 flax eggs (whisk 2 tablespoons flax meal in 6 tablespoons of water. Keep for 10 minutes. Use)
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 2 medium ripe pears, peeled and cored.
  • Juice of a half lemon


  1. Preheat oven to 180 degrees C. Line and grease one 8 x 8 inches square pan.
  2. Cut the first pear into long and thin slices. Chop the second pear into small pieces. Toss pear in lemon juice. Keep aside.
  3. Whisk together first six ingredients in a large bowl.
  4. In the second bowl, add butter and hot water. Wait till the butter melts and water becomes warm.
  5. Add vinegar, flax eggs, vanilla extract and mix well.
  6. Add dry ingredients. Mix until well incorporated.
  7. Fold in diced pears.
  8. Pour the batter into the prepared pan. Level the top with a spoon. Arrange the long pears slices into the batter. Press the slices gently into the batter.
  9. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from the pan after 5-6 minutes. Cool in the rack. Slice when cold or slice the next day.

Carrot Bread has a very tender crumb. Carrots lend vibrant colour and a subtle sweetness to the bread. It toasts well tastes amazing with butter.

Getting up early can be very rewarding. Pears are ripening and the best time to pluck them is before sunrise.  This saves time as the task gets accomplished early morning and it also saves from the harsh autumn Sun.

On reaching our orchard, some movement in grass got our attention. 

It was a pair of Yellow-throated Martens, enjoying ripe pears. 

We let them have their fill before starting work.

On the edge of the flower bed, a Grey-hooded Woodpecker was enjoying the warmth of the early morning Sun.

We had some fresh carrots from a farm. Carrots have the propensity to rot very soon. Some were used for an Eggless Spiced Carrot Cake while some were used in bread.

Carrot Bread has a very tender crumb. Carrots lend vibrant colour and a subtle sweetness to the bread. It toasts well tastes amazing with butter.

This is such a healthy bake and a great way to add vegetable your loaf. Kids loved toasted slices with cheese spread.

Whole Wheat Carrot Sandwich Bread (Vegan)


  • 2 ¼ cups all-purpose flour
  • 1 ¼ cup whole wheat flour
  • 2 teaspoons instant yeast
  • ¾ teaspoon salt
  • 2 tablespoons unrefined sugar
  • 2 tablespoons oil
  • ¾ cup boiled and pureed carrots
  • ¾ cup warm water


  1. In a saucepan, combine carrot puree, sugar and oil and heat just until warm.
  2. In a large bowl, whisk together flours, salt and yeast.
  3. Make a well in the center and add carrot puree mixture. Add ½ cup warm water.
  4. Mix and knead for 6-8 minutes to get a  smooth, soft and elastic dough. Use the remaining water to adjust consistency while kneading.
  5. Transfer the dough to a greased bowl. Turn around once so that the dough is evenly coated with oil.
  6. Cover and keep in a warm place until double, about 1 hour.
  7. After the first rise, punch the dough and shape it into a loaf. Place the shaped loaf into a greased  8 ½ x 4 ½ inches loaf pan. Cover and let it rise until it doubles.
  8. During the last stages of rising, preheat oven to 180 degrees C.
  9. Bake the bread for 30-35 minutes or until the top turns golden and the bottom sounds hollow when tapped.
  10. Cool in the rack. Slice when cold or slice the next day.

Linking to #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Our host for September is   Renu of Cook with Renu Cook with Renu

Our theme this month is bread with vegetables.

·                Butternut Squash Sourdough Bread by Zesty South Indian Kitchen

·                Carrot Sandwich Bread by Ambrosia

·                Cauliflower Sourdough Crumpets by Food Lust People Love

·                Cranberry-Pecan Pumpkin Bread by What Smells So Good?

·                Garden Harvest Vegetable Bread Loaf by Making Miracles

·                Purple Pain de Mie by A Messy Kitchen

·                Spinach Spiced Sourdough Discard Bread by Cook with Renu

·                Tomato Garlic Biscuits by Palatable Pastime

·                Vegetable Focaccia by A Day in the Life on the Farm

·                Zucchini Bread by Sneha's Recipe


Recipe adapted from kingarthurflour.com

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