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.
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