Do you think I’ve gone a bit “pear” crazy and obsessed?
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
1 cup brown sugar
1 teaspoon vanilla essence
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.