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Pear and raspberry bread

70 people liked

This pear and raspberry bread is a sweet snack that it’s great to serve up for afternoon tea, add to lunchboxes or bring to the next staff morning tea. Made with canned pears and frozen raspberries, it can be made at any time or substituted with whatever fruit you have in your pantry or freezer.

Serves

0.2

Serves of Fruit

(Per Serve)

Serves of Vegetables

(Per Serve)

INGREDIENTS:

425g canned pears halves in juice
1/4 cup canola oil
2 eggs, lightly whisked
1 tbsp honey
1 cup wholemeal self-raising flour
1 cup self-raising flour
1 tsp groud cinnamon
1/2 cup quick rolled oats
1 cup frozen raspberries

METHOD:

Pre-heat oven to 180°C (160°C fan-forced) and line a 8cm x 22cm loaf pan with baking paper.
Pour the canned pears into a large mixing bowl, including the juice. Using a fork, lightly mash the pears into smaller pieces, to form a chunky consistency. Add in the oil, eggs and honey. Mix to combine.
Sift in the two flours and cinnamon. Add the quick oats and mix to combine.
Fold in the raspberries and pour into the lined baking tin.
Place in oven and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
Set aside in pan for 10 minutes to cool. Turn onto a wire rack and cut into 8 slices with a serrated knife, then cut each slice in half, making 16 pieces in total.

RECIPE NOTES:

Feel free to substitute the raspberries for fresh or frozen blueberries, strawberries or one diced apple.
Leftover slices can be frozen or stored in an airtight container in the fridge for up to 3 days.

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NUTRITION: Per Serving

526

4.6g

Fat

0.47g

Sat. Fat

16.28g

Carbs

3.16g

Sugars

2.53g

Fibre

Protein

129.8mg

Sodium

NUTRITION: Per 100 grams

821

7.18g

Fat

0.74g

Sat. Fat

25.44g

Carbs

4.93g

Sugars

3.95g

Fibre

4.69g

Protein

202.7mg

Sodium