Raspberry & Pear Loaf

Frozen Raspberries were on special this week for 1/2 price so about $2.80 which is such great value.  I can never afford to buy fresh raspberries as they are normally close $8.00 for 250grams and I can never justify that when I could use that $8.00 to buy a kilo of meat.

There is nothing wrong with frozen raspberries or fruits in fact they are perfect for baking, eating as a guilt free treat and adding to breakfast cereals etc.
McDonald’s had been advertising a Raspberry and Pear loaf in their McCafe menu for the last couple of weeks (I can’t remember the last time I was able to sit in a McCafe and enjoy a coffee and cake) so I decided to whip up my own and enjoy it at home with a coffee from my Aldi Expressi Coffee Machine.

INGREDIENTS 
2 1/2 Cups Self Raising Flour
1 Tsp Bicarbonate Soda
1/2 Cup Caster Sugar
1 Tsp Vanilla Essence
1/2 Cup Light Olive Oil
2 Eggs
2 Pears, peeled and seeded
1 Cup Frozen Raspberries
1/2 Cup Pineapple Chunks and juice (I had this left in the fridge)
Alternatively use canned pears and 1/2 the cup of juice to replace the pineapple.
LET’S PUT IT ALTOGETHER
1. In a food processor place the pears and pineapple (if using) and process until a purée forms.
2. In a large bowl place the flour, bicarbonate soda and caster sugar mix well.
3. Form a well in the dry ingredients and add the oil, eggs and vanilla essence.
4. Add the pear purée and mix all ingredients with a wooden spoon until just combined.
5. Fold through the raspberries.
6. Place in a greased and lined loaf tin and bake in a 180 degree Celcius oven for 45 minutes or until golden brown and bounces back when touched.
Serve with a dusting of icing sugar.
Keep in the fridge for up to 5 days or freeze
Freezer friendly: cut into individual pieces and freeze separately in zip local bags.
Perfect for lunchboxes
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8 Responses to Raspberry & Pear Loaf

  1. Lisa (bakebikeblog) May 28, 2013 at 6:58 am #

    pear + raspberries = a match made in heaven!

  2. Anne @ Domesblissity May 28, 2013 at 7:57 pm #

    Beautiful Amanda. I’m trying this one for sure.

    Anne xx

  3. beth August 2, 2014 at 11:56 pm #

    Hi. this looks fab and I want to make it!! If you were using just tinned pears (i.e. no fresh pears and no pineapple..how much/many pears do you reckon? Or did you mean use 2 tinned pears plus 1/2cup of the juice from the tin?? Love the recipes and have made several with success!

    • Amanda August 4, 2014 at 2:00 pm #

      Hi Beth, glad you love the recipe. You can replace the fresh pears and pineapple with 1 small can of pears and 1/2 cup of the juice that comes from the tin.

  4. Alicia February 2, 2015 at 11:02 am #

    Hi. Love the recipe, sounds just perfect. But do you think i can use anything instead of sugar? If jest could you please tell me what and how much of it? Also do i just add frozen raspberries or do i have to refrost them first? Can i just add fresh raspberries? Sorry for all this questions and thanks for your answer

    • Amanda February 3, 2015 at 4:56 pm #

      Hi, you can use a sugar substitute like stevia or honey. For the stevia use the recommended replacement for sugar and for honey (it won’t be as sweet) use 1/4 cup. The raspberries are added from frozen you can also use fresh if you like (but I find they are normally more expensive when compared to frozen).

  5. Metefith January 22, 2016 at 8:54 pm #

    What size tin pears if using cam not fresh ears

    • Amanda January 24, 2016 at 10:13 am #

      Just a small can will be enough.

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