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 substituted with whatever fruit you have in your pantry or freezer.
Serving suggestions: Raspberries can be swapped for other berries you may have on hand such as fresh or frozen blueberries, mixed berries, or strawberries.
Storage tips: Leftover pear and raspberry bread can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, mash the pears in a bowl, sift the flours, and combine the mixture.
When preparing this recipe:
| Serving size: 66g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 571 | 867 |
| Protein (g) | 2.9 | 4.5 |
| Fat (g) | 4.6 | 7.0 |
| Saturated fat (g) | 0.5 | 0.8 |
| Carbohydrates (g) | 19.4 | 29.5 |
| Sugars (g) | 5.3 | 8.0 |
| Fibre (g) | 2.5 | 3.7 |
| Sodium (mg) | 128.9 | 195.9 |
Healthy Eating
