Pear and raspberry bread.
If you're up for a little baking, make this delicious recipe for breakfast or morning or afternoon tea - great to make up in advance and take for lunchbox treats (I'm taking some to work this week!).
Ingredients
- 2 tb raspberries (frozen or fresh)
- 1 1/2 cups self raising flour
- 1/2 tsp bicarb soda
- 1 egg
- 4 reasonably sized bosc pears, peeled and cored (or pears from 825g tin - reserve juice/nectar )
- 1/3 cup brown sugar
- 1/2 cup canola oil
Method
Preheat oven to 180 degrees Process the raspberries to make a puree - you could just crush and whisk if you didn't have a processor (or you may like to heat and mix then cool).
Place the rest of the ingredients in a food processor and process for about 20 seconds - if you are mixing with a mixer start with egg and oil and add chopped pears, flour and bicarb.
Add half the mixture into a greased loaf pan and then add half the raspberry puree, fold in gently - then add the rest of the mixture and puree, again ribbon it through the mix.
I love how this food processor has a smaller inner bowl and a larger outer bowl, you don't need to wash up in between!
Bake for 1 hour, cool on rack and slice when cooled.
Suitable to freeze for up to 2 months in an airtight container or wrap.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.
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