Pear And Raspberry Bread

This sweet bread tastes really good when toasted and served with lashings of butter or cream cheese.

The ingredient of Pear And Raspberry Bread

• 825g can pear halves drained juice reserved
• 1 1 2 cups self raising flour sifted
• 1 3 cup brown sugar
• 1 2 teaspoon bicarbonate of soda
• 1 2 teaspoon baking powder
• 1 egg lightly beaten
• 1 2 cup vegetable oil
• 1 2 cup frozen raspberries

The Instruction of pear and raspberry bread

• preheat oven to 180c or 160c fan forced grease a 15cm x 25cm loaf pan and line with non stick baking paper
• 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
• 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

Nutritions of Pear And Raspberry Bread

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