Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Pear and Raspberry Bread

Cath Muscat

Recipe for Pear and Raspberry Bread, on MiNDFOOD.

Pear and Raspberry Bread

Makes 1 large loaf

125g butter, at room temperature

1 cup caster sugar

2 tsp vanilla extract

3 eggs

2 cups self-raising flour

½ cup milk

2 (525g) pears, peeled, cored, quartered and thinly sliced

125g punnet fresh raspberries

1 Preheat oven to 160C. Grease and line 
a 20cm x 9.5cm x 7cm-deep (6 cup capacity) loaf pan with baking paper. Using an electric beater, beat butter, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add milk, pear and raspberries. 
Using a large metal spoon, gently stir until combined.

2 Spoon mixture into prepared pan and smooth top with the back of a wet spoon. Bake for 1 hour 10 minutes or until bread is cooked through when tested in the centre with a skewer.

Stand for 5 minutes before transferring to a wire rack to cool. Slice and serve.


If you’d rather serve banana bread, make loaf using brown sugar instead of caster sugar. When adding flour, add 1 tsp cinnamon and 
½ tsp bicarbonate of soda. Replace pear and raspberries with 3 ripe bananas (500g), peeled and mashed. Cook for 1 hour to 
1 hour 10 minutes or until cooked through.

For Dixie’s cooking advice head to the Ask the Chef page.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney