Pear & Raspberry Bread
Recipe: #37349
August 22, 2021
Categories: Breads, Desserts, Snacks, Eggs, Almond, Brunch, Game/Sports Day, Mothers Day Picnic, Potluck, Oven Bake, Gluten-Free, Vegetarian, Quick Breads, Buttermilk, more
"From our Sunday newspaper The Sunday Times."
Original is 10 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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