Ingredients
Method
1.Preheat oven to 180°C. Grease a 10cm x 25cm loaf pan and line base with baking paper.
2.Drain pear halves and reserve juice. Roughly chop 4 pear halves and set aside. Place the remaining pears and reserved juice into a food processor and process to give a smooth puree (you should have about 1 cup).
3.Sift flour into a large bowl, stir in caster sugar and make a well in the centre. Add melted butter, eggs and pear puree. Stir until ingredients are combined, then gently fold in half the chopped pears and half the raspberries.
4.Spread mixture into prepared pan, sprinkle top with remaining chopped pears and raspberries and bake about 1 hour or until loaf is cooked in the centre when tested with a skewer. Stand bread in pan for 2-3 minutes, then turn onto a wire rack.
