Quick & Easy

Pear and raspberry bread

Snack in style with this divine pear and raspberry loaf. It's perfect for morning or afternoon tea, or a work lunchbox treat.
1H 15M



1.Preheat the oven to 180°C (160°C fan-forced). Grease a 10.5cm x 22cm loaf pan; line base and two opposite sides with baking paper, extending paper 5cm over long sides.
2.Beat eggs, vanilla and sugar in a medium bowl with an electric mixer for about 3 minutes or until light and creamy. Stir in flour, almond meal, butter and buttermilk, then gently fold in pear and raspberries.
3.Pour mixture into the prepared pan. Sprinkle with flaked almonds. Bake for about 1 hour or until cooked when tested with a skewer – don’t test the loaf through a crack. Turn loaf, right way up, onto a wire rack to cool.
4.Serve sliced, spread with extra butter, if desired.

The pears should be firm but not hard. It’s important they are beginning to ripen so they have a lot of natural sugar which helps to sweeten this loaf. Panela is an unrefined whole cane sugar, available from some large supermarkets and health food stores.


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