Pear and raspberry bread
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Time to make:
1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
$0.50 per serve
(at time of publication)
Full ingredients list:
olive oil cooking spray
410g can pear slices in juice, drained
1 1/2 cups wholemeal self-raising flour
1/4 cup plain flour
1/4 cup desiccated coconut
1/3 cup raw sugar
1/3 cup reduced-fat milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup sunflower oil
1 cup (120g) fresh or frozen raspberries
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Grease a 12cm x 22cm loaf pan with cooking spray and line with baking paper.
Step 2Blitz pear slices in a food processor to form a purée.
Step 3Sift flours into a large bowl. Return husks in sieve to bowl. Stir in coconut and sugar.
Step 4Whisk milk, egg and vanilla together in a jug. Add to flour mixture with pear purée and oil. Stir until just combined, then add in 3/4 cup of the raspberries.
Step 5Spoon mixture into prepared pan. Sprinkle evenly with the remaining raspberries.
Step 6Bake for about 1 hour, or until cooked in centre when tested with a skewer. Stand in the pan for 10 minutes. Transfer to a wire rack to cool, and slice to serve.
To keep saturated fats even lower, substitute 1/4 cup rolled oats for the desiccated coconut.
Pear and raspberry bread will keep in a container in a cool place for up to three days. Keep refrigerated in warm weather.
Recipe and image courtesy of Healthy Kids. See more recipes like this at healthykids.nsw.gov.au
About this recipe
First published: February 2017