Raspberry and Pear Bread

By Trish Rapley - 2th June 2023

Serves 8 - 10 people

Absolute comfort food, this raspberry and pear bread is!

It has a delightful blend of sweet and tart flavours, combining the juicy essence of ripe raspberries with the subtle sweetness of fresh pears.

The bread is moist and tender, with a lovely crumb that makes each slice irresistible.

Perfect for breakfast or as a snack, and can be enjoyed plain or toasted, perhaps with a pat of butter for an extra touch of flavour.

Ingredients:

825g can pear halves, drained, juice reserved

1 ½ cups self-raising flour, sifted

⅓ cup brown sugar

½ tsp bicarbonate of soda

½ tsp baking powder

1 egg, lightly beaten

½ cup vegetable oil

½ cup frozen raspberries

NOTES:

I use a 24 x 16 x 6.5 Wiltshire Loaf Pan, Rose Gold.

Method:

Preheat oven to 160°C
Line your loaf pan with non-stick baking paper.
Puree half of the pears and chop remaining.
Measure pear puree in a jug or measuring cup and add enough reserved juice to make up to 1 cup.
Place dry ingredients in a large bowl.
Add egg, oil, raspberries, pear puree mixture and chopped pears.
Gently fold together until just combined.
Fill prepared loaf pan.
Bake for 60-65 mins until cooked when tested.
Cool bread in pan for a couple of hours, then refrigerate.