Pear and Raspberry Bread

Feeling silent today, not sure what to share with you today other then this recipe. Easy to throw together, my only suggestion is that it was a little too moist, maybe reduce the puree pear amount slightly. Also my baking time was about 50 minutes not the 60 minutes called for in the recipe. It also sunk a little when cooling. Despite all that is still a good recipe.

Check out these recipes too.

• Pete Bakes! has some Strawberry Cupcakes with real strawberries.
• More raspberry with the Chocolate Raspberry Cake from Sweet Sensations
• Still on the fruit theme Greedy Gormand has Orange Walnut Cake
• This post is what food blogging is about, documenting the lessons learned. Check out the Chocolate Meringue Cake at
• The Apartment Kitchen has quick and easy Chocolate Hazelnut Cookies

Pear and Raspberry Bread

Recipe from Coles Magazine Winter 2009

Ingredients

825g can pear halves, drained, juice reserved

1 1/2 cups self-raising flour, sifted

1/2 cup brown sugar

1/2 tsp bicarb soda

1/2 tsp baking powder

1 egg, lightly beaten

1/2 cup vegetable oil

1/2 cup frozen raspberries

Method

1. Preheat oven to 180C. Grease a 15cm x 25cm loaf pan and line with non-stick baking paper.

2. Puree half of the pears and chop remaining. Measure pear puree in a jug and make up to 1 cup with reserved juice.

3. 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 minutes, until cooked when tested. Cool bread in pan. Store in airtight container.