Wednesday, September 10, 2014

Pear and raspberry loaf


This pear and raspberry loaf is lovely and moist. Perfect for freezing and perfect for lunch boxes.

I used last years pears from the Fowler jars, they are delicious and sweet that we are clinging onto the last few jars.

I hope you enjoy this yummy treat as much as we did.

What you'll need:

825g pear halves, drained, juice reserved
1 1/2 cups self raising flour, sifted
1/3 brown sugar
1/2 tsp bicarb soda
1/2 tsp baking powder
1 egg lightly beaten
1/2 vegetable oil
1/2 frozen raspberries

What to do:

Preheat oven to 160C. Grease a loaf pan and line with non-stick baking paper.

Puree half of the pears and chop remaining. Measure pear puree in a measuring cup and add enough reserved juice to make up to 1 cup.

Place dry ingredients in a large bowl. Add egg, oil, raspberries, pear puree mixture and chopped pears. Gently fold together until just combined. Fill prepared loaf pan. Bake for 60-65 mins until cooked when tested. Cool bread in pan. Store in an airtight container.

Happy Wednesday x

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