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Pear and Raspberry Bread

 Pear and raspberry bread


Olive oil cooking spray

410g can pear slices in juice, drained

11/2 cups wholemeal self-raising flour

1/4 cup plain flour

1/4 cup desiccated coconut

1/3 cup raw sugar

1/3 cup reduced fat milk

1 large egg, lightly beaten

1 tsp vanilla extract

1/3 cup sunflower oil

1 cup (120g) fresh or frozen raspberries


  1. Grease a 12 x 22cm loaf pan with cooking spray. Line with baking paper.
  2. Preheat oven to 180°C (160°C fan-forced).
  3. Place pear slices in a food processor. Process to form a smooth puree.
  4. Sift flours into a large bowl. Return husks to bowl. Stir in coconut and sugar.
  5. Whisk milk, egg and vanilla together in a jug. Add to flour mixture with pear puree and oil. Stir until just combined then gently stir in 3/4 cup of the raspberries.
  6. Spoon mixture into prepared pan. Sprinkle with remaining raspberries.
  7. Bake in preheated over for about 1 hour or until cooked in centre when tested with a skewer. Stand in pan 10 minutes. Transfer to a wire rack to cool. Serve sliced.

Pear and Raspberry Bread will keep in a container in a cool place for up to 3 days. Keep refrigerated in warm weather.

Tip: To keep saturated fats even lower, substitute 1/4 cup rolled oats for the desiccated coconut. 

Nutrients Per Serve

Energy 904kJ
Total Fat 9.2g
Saturated Fat 2.4g
Monounsaturated Fat >0.2g
Polyunsaturated Fat >0.1g
Protein 4.1g
Carbohydrate 27.5g
Fibre >1.4mg
Sodium 159mg
Serves 10
Preparation Time 15 minutes
Cooking Time 1 hour