Do you think I’ve gone a bit “pear” crazy and obsessed?
Perhaps…
I love pears… although for the last few years I’ve bought bad batches of them – not ripening, still hard on the outside but rotten inside.
This year I found the quality of pears available here in Sydney were fantastic. So what did I do? Buy, buy, buy!! I ended up buying pears at three different places as I kept finding them for better prices – and I love a bargain!
This means that I could finally use this lovely recipe that I’ve had for a year now, given to me by a friend at work. I had forgotten all the tips she gave me and have no idea where she got the recipe from, perhaps a magazine or newspaper?
The pear and raspberry bread is unlike a bread, as it contains no yeast. I was hoping for it to be similar to the bought pear and raspberry bread that you buy at café’s and is toasted and served with butter. This bread (or cake) is a bit more crumbly than the bought bread, but the beautiful combination of brown sugar and cinnamon with the pear and raspberries make this a big winner anyway!
Pear and Raspberry Bread
125g butter
1 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 cup self-raising flour
½ cup plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup unprocessed bran
2 pears, cored, peeled and chopped
1 cup frozen raspberries
Preheat oven to 180°C. Grease and line a loaf tin with baking paper. Cream the butter, brown sugar and vanilla until mixture lightens in colour. Beat in eggs, one at a time. Sift flours, baking powder and cinnamon and add to mixture with bran. Fold in gently until combined.
Add chopped pears, folding through followed by raspberries – make sure to fold gently to try and keep raspberries intact. Spoon into prepared loaf tin and cook in preheated oven for 1 hour or until browned and cook through. Leave in tin for 10 minutes, remove and cool, then slice thickly.
Serve as is or toasted under grill and served with butter. Store any leftovers in a container or wrap up cooled slices in plastic and freeze.
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I think I’m going pear mad too! Tis the season though I suppose lol. This looks delicious!
I made a similar pear and cheddar loaf a few days ago.
looks sooooo moist and yummy.
Those pears look lovely! Hehe I always find it funny how they call it pear and raspberry bread or banana bread when it’s pretty much a cake in the shape of a loaf…it’s like they’re trying to convince you that it’s healthier!
Ohh…never thought of making anything like this before…but after looking at this…oh my how nice pear would be in a bread…will have to try this!
That is a lot of pears! Lucky you found a good use for them.
That bread looks so tasty! I can just imagine the flavours too..mmmm..
Pear and Raspberry bread, never heard of it, but it definitely looks tasty. I bet it would taste great warm with some butter spread ontop! YUM!
Wow.. perfectly baked yummy treats! love the moisty cake.
Hi Lorraine – It sure is the time to go pear crazy
. A pear and cheddar loaf sounds very interesting, did it work well?
Hi Simon – It was nice and moist, although did lose a little of that with storing.
Hi Steph – Hehe, I know… they are much more like cakes then breads…
Hi Alexandra – I hope you get a chance to try it, it’s lovely. I see it at heaps of places near where I live and work.
Hi Y – Yep…. I can just remember the flavours… perhaps time I make another one.
Hi Maria – It tastes fantastic warm with a bit of butter, hope you get a chance to try it!
Hi Ann – Thanks, it is yummy, I’m glad I was introduced to the recipe
Yummy. I love pear, too. This would be such a great breakfast. Like Steph says above, funny how people call it a bread (instead of cake) to maybe make it sound healthier. All in moderation, right!
Hi, I have just stumbled across your blog. I love it! I am definitely making this Pear and Raspberry bread. Jill