Raspberry/Pear/Pecan Bread
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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
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- 2. 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.
- 3. 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.
- 4. 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 Facts
serving: 1 9x5-inch loaf
calories: 255.2 kcal
carbohydrates: 32.4 g
protein: 4.3 g
saturated fat: 1.6 g
cholesterol: 31 mg
sodium: 245.6 mg
fiber: 3.3 g
sugar: 12.8 g