Description
Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups raspberries
- 2 cups chopped pears
- ½ cup brown sugar
- ¼ cup oil
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 5 mins
Servings: 12