After my disastrous Nutella-Swirled Banana Bread attempt, I went out and bought a bigger loaf pan and decided I needed to redeem myself right away! This time I went for an Aussie café classic – Pear and Raspberry Bread.
I’m not sure, but this seems to be a goody made almost exclusively in Australia (and maybe little New Zealand next door); I’ve never seen pear and raspberry bread outside Australia, and a Google search for recipes brings up mostly Aussie sites, so I’ll claim it as one of ours. Welcome to pear and raspberry bread, world!
Like banana bread, it is more of a dense cake than a bread, and it’s filled with tart raspberries and sweet, moist pears, which just compliment each other perfectly. It’s sweet, but not too sweet and because it has fruit in it, it’s bound to be healthy, right? Nice try, I can hear you say!
This time my kitchen did not smell like it was on fire and everything went much more smoothly. This bread is so easy to make, and gets better if left overnight. But if you’re like me and have very little self-restraint, you can sneak a slice once it’s cooled down a bit.
Now, down to the nitty gritty. After preheating your oven and lining a 25cm x 12.5cm (2lb) loaf pan, drain 2 x 410g cans of pear halves and reserve the juice. Use a blender to puree half of the canned pear halves (1 x 410g can), then in a measuring jug, add pear puree and reserved juice to make 1 cup of puree/liquid mixture. With the remaining pears, chop into small pieces (about 1cm²).
In a separate large bowl, add self-raising flour, brown sugar, bicarb soda and baking powder, followed by the frozen raspberries, lightly beaten egg, pear puree and chopped pears. Mix until just combined.
Pour into prepared pan and bake for 60 minutes until a skewer inserted into the centre comes out clean. Allow to cool in pan.
Pear & Raspberry Bread
Prep Time: 10 minutes
Cooking Time: 60 minutes
2 x 410g cans pear halves, drained, juice reserved
1½ cups self-raising flour, sifted
⅓ cup brown sugar
½ tsp bicarb soda
½ tsp baking powder
1 egg, lightly beaten
½ cup vegetable oil
¾ cup frozen raspberries (not thawed)
- Preheat oven to 180°C/350°F/Gas Mark 4. Line a 25cm x 12.5cm (2 lb) loaf pan with baking paper.
- Use a blender to puree half of the canned pears (410g). Pour into a measuring jug, and add reserved juice to make 1 cup.
- Chop remaining pears into small pieces (about 1cm²).
- In a separate large bowl, add self-raising flour, brown sugar, bicarb soda and baking powder, followed by the frozen raspberries, egg, vegetable oil, pear puree and chopped pears. Mix until just combined. Pour into prepared pan. Bake for 60 minutes, until a skewer inserted into the centre comes out clean. Cool in pan.