Pear & Raspberry Bread. This easy-to-make fruit bread is perfect for afternoon tea or brunch.
Pear & Raspberry Bread
Makes 1 Large Loaf
125g butter, at room temperature
1 cup caster sugar
2 tsp vanilla extract
2 cups self-raising flour
½ cup milk
2 (525g) pears, peeled, cored, quartered and thinly sliced
125g punnet fresh raspberries
- 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.
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.