Pear and Raspberry Bread Recipe

Pear and Raspberry Bread Recipe

  •  Olive oil cooking spray
  • 410g can pear slices in juice, drained
  • 11/2 cups wholemeal self-raising flour
  • 1/4 cup plain flour
  • 1/4 cup desiccated coconut
  • 1/3 cup raw sugar
  • 1/3 cup reduced fat milk
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/3 cup sunflower oil
  • 1 cup (120g) fresh or frozen raspberries
  1. Grease a 12 x 22cm loaf pan with cooking spray. Line with baking paper.
  2. Preheat oven to 180°C (160°C fan-forced).
  3. Place pear slices in a food processor. Process to form a smooth puree.
  4. Sift flours into a large bowl. Return husks to bowl. Stir in coconut and sugar.
  5. Whisk milk, egg and vanilla together in a jug. Add to flour mixture with pear puree and oil. Stir until just combined then gently stir in 3/4 cup of the raspberries.
  6. Spoon mixture into prepared pan. Sprinkle with remaining raspberries.
  7. Bake in preheated over for about 1 hour or until cooked in centre when tested with a skewer. Stand in pan 10 minutes. Transfer to a wire rack to cool. Serve sliced.

Pear and Raspberry Bread will keep in a container in a cool place for up to 3 days. Keep refrigerated in warm weather.

Tip: To keep saturated fats even lower, substitute 1/4 cup rolled oats for the desiccated coconut.

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Wife to a hunk of a man, mother of two incredible daughters and nuclear physicist (Not really but sometimes I feel like I should know everything)











Raising Healthy Kids Today by Kasey Hannan

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“Let’s Raise Great Kids Today So They Look After Us When We Are Old, Yes There Is A Method To My Madness 😉 ”

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