Pear & Raspberry Bread

10
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (166.6 g)
  • Calories 346.5
  • Total Fat - 15.8 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 199.3 mg
  • Sodium - 90.9 mg
  • Total Carbohydrate - 43.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 25.8 g
  • Protein - 10.3 g
  • Calcium - 73.4 mg
  • Iron - 1.8 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 180°C (160°C fan-forced).

Step 2

Grease a 10.5cm x 22cm loaf pan; line base and two opposite sides with baking paper, extending paper 5cm over long sides.

Step 3

Beat eggs, vanilla and sugar in a medium bowl with an electric mixer for about minutes or until light and creamy.

Step 4

Stir in flour, almond meal, butter and buttermilk, then gently fold in pear and raspberries.

Step 5

Pour mixture into the prepared pan and sprinkle with flaked almonds and bake for about 1 hour or until cooked when tested with a skewer - don’t test the loaf through a crack and then turn loaf, right way up, onto a wire rack to cool.

Step 6

Serve sliced, spread with extra butter, if desired.

Tips & Variations


No special items needed.

Related

Linky

Great combination of fruit! To make up for the difference between AU and US ingredients, etc, I added baking powder to my regular flour; I baked at 350ºF; I used 5 1/2 T of butter. I also use 3 small loaf pans, so I may not have baked them quite long enough, even though I did NOT test it in a crack, but in the tallest part of the bread!! Part of the inside was a little raw, but we didn't care! I made impromptu bread pudding out of one of the loaves - yummy!

review by:
(14 Sep 2021)