This Pear and Raspberry Bread is perfect for those times you feel like cake, but really don’t want anything too sweet. It’s similar to banana bread, but better! You can serve it warm or cold, and it’s great served with fresh raspberries (I just defrost frozen berries, much cheaper than fresh).
- 2 cups self raising flour
- 1 teaspoon bi carb soda
- 1/2 cup sugar
- 1 cup natural yoghurt
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 6 canned pear halves, diced
- 120g frozen raspberries
Preheat oven to 170c. Line a loaf tin with baking paper.
Place the flour, bi carb and sugar in a large bowl and stir to combine. Add the yoghurt, oil, eggs and vanilla and stir again until well combined.
Fold the pear and raspberries through the mixture. Pour into the loaf tin and bake for 55 minutes or until cooked through.
Cool in tin for 10 minutes before turning onto a cooling rack. Serve warm or cold.