Pear and Raspberry Bread – A Delicious Alternative to Banana Bread

I have fallen in love with pear and raspberry bread which is a favourite in Australia at coffee shops for morning and afternoon coffee. It is one of my fond memories of visits with my Mum. I have been thinking about making this with some pears I have that are a little beyond fresh use.

It is usually served toasted with butter (yum) though it is always good plain too. I prefer it to banana bread though I have never found it offered here in the U.S.

This recipe is adapted from the one I found at bestrecipes.com.au

INGREDIENTS:

– 3/4 cup whole grain or wheat flour
– 3/4 cup all purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/3 cup brown sugar
– 1/2 cup pecans, chopped (optional)
– 1 egg
– 3/4 cup canola oil
– 2/3 cup milk
– 1 pear, peeled and chopped
– 1/2 cup raspberries, do not thaw if using frozen
METHOD:

1. Preheat oven to 180 C or 350 F

2. Sift flour, baking powder, soda. Stir in sugar and nuts

3. beat egg and oil together. Add to mixture, stir in milk, add pear and raspberries and gently sir into mixture until just combined

4. bake in a greased loaf tin for about 60 minutes, until golden brown. Leave in tin to cool