Pear and raspberry bread

Name: Pear and raspberry bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 825g can pear halves, drained, juice reserved; 1 1/2 cups self-raising flour, sifted; 1/3 cup brown sugar; 1/2 tsp bicarbonate of soda; 1/2 tsp baking powder; 1 egg, lightly beaten; 1/2 cup vegetable oil; 1/2 cup frozen raspberries

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Author : Not available

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Ingredients

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Instructions

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Step 1

Preheat oven to 180C or 160C fan-forced. Grease a 15cm x 25cm loaf pan and line with non-stick baking paper.

Step 2

Puree half of the pears and chop remaining. Measure pear puree in a jug or measuring cup and add enough reserved juice to make up to 1 cup.

Step 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 mins until cooked when tested. Cool bread in pan. Store in an airtight container.