Pear and Raspberry Bread is an easy-to-make fruit bread that is perfect for afternoon tea or brunch. If you have bananas that need to be used this pear and Raspberry bread recipe is easily adjusted to make into Banana Bread. Master one recipe and make two beautiful fruit breads.
Pear and Raspberry Bread Recipe
Makes 1 Large Loaf
Ingredients:
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
Method:
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.
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.
BANANA BREAD
If you’d rather serve banana bread, make a 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.
