Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.
Original recipe makes 1 9×5-inch loaf
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups raspberries
2 cups chopped pears
1/2 cup brown sugar
1/4 cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans
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PREP
15 mins
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COOK
1 hr 30 mins
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READY IN
2 hrs 5 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
- Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.
Nutrition
Calories: 255 kcal
Carbohydrates: 32.4 g
Cholesterol: 35 mg
Fat: 12.8 g
Fiber: 3.3 g
Protein: 4.3 g
Sodium: 246 mg