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.