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Pear, pecan and raspberry loaf
125
By Starts at 60 WritersIn FoodOn Wednesday 12th Sep, 2018

Pear, pecan and raspberry loaf

A delicious afternoon snack!

This delicious and dense loaf is the perfect alternative for those who want something a little different to the ever-popular banana bread. This lovely cake is full of fruity flavours and delivers a pecan crunch in every bite. Like all good loaf cakes, it’s easy to make and tastes superb fresh out of the oven with a little butter spread on top of each slice. It’s best stored in the fridge, or if you want to make in advance, pop it in an airtight container and store in the freezer for up to two months. 

Ingredients

  • 825g can pear halves, drained, juice reserved
  • 1 1/2 cups self-raising flour, sifted
  • 1/3 cup brown sugar
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup frozen raspberries
  • 1/2 cup pecans, chopped

Method

  1. Preheat oven to 180C or 160C fan-forced. Grease a 15cm x 25cm loaf pan and line with non-stick baking paper. Puree half of the pears and chop remaining. Measure puree in measuring cup and add enough reserved juice to make 1 cup.
  2. Place flour, sugar, bicarbonate of soda and baking powder in a bowl. Stir to combine. Add egg, oil, raspberries, pecans, pear puree mixture and chopped pears. Fold together until just combined. Fill into loaf pan. Bake for 60-65 minutes until cooked through. Cool in bread pan. Serve.
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