Monday, August 10, 2009

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.

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Pear and Raspberry Bread
Recipe from Coles Magazine Winter 2009

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

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.