Pear & raspberry loaf
2
This loaf is easy to make and most ingredients should be sitting in your pantry ready to go.
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- Pear & raspberry loaf
We’ve used canned pear halves and frozen raspberries in place of fresh fruit, making the dish perfect for any time of the year.
Frozen raspberries are a more economical option than fresh berries and taste great when baked!
When choosing canned fruit it is important to look for fruits in juice and avoid those in syrup, as the syrup is often high in refined sugars.
Canned fruit is highly versatile and has a long shelf-life, perfect to keep in the pantry to bake with on a rainy day.
Serves – 8 slices
Prep time – 10 minutes
Cook time – 60 minutes
Vegetarian
Nut free*
Want to make it gluten free?
Substitute flours for a gluten free self-raising flour or use almond meal and add 4 teaspoons of baking powder.
*Gluten free option contains almond meal
2. Puree pear halves using a food processor or stick blender to form a
chunky puree. Whisk in egg, milk and oil and set aside.
3. Sift both wholemeal and plain flour into a large bowl (return husks from wholemeal flour to bowl). Add in coconut, cinnamon and coconut sugar.
4. Pour wet mix into flour mixture. Fold together to combine. Gently stir
in frozen raspberries.
5. Pour mixture into pan and bake for 60 minutes or until loaf is firm to touch. Leave in pan for a further 10 minutes before transferring to a cooling rack. Slice into eight.
Leftover slices are best stored in an airtight container in the refrigerator for up to three days.
Canned apple halves can be substituted for canned pear halves, if desired.
Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits
Frozen raspberries are a more economical option than fresh berries and taste great when baked!
When choosing canned fruit it is important to look for fruits in juice and avoid those in syrup, as the syrup is often high in refined sugars.
Canned fruit is highly versatile and has a long shelf-life, perfect to keep in the pantry to bake with on a rainy day.
Serves – 8 slices
Prep time – 10 minutes
Cook time – 60 minutes
Vegetarian
Nut free*
Want to make it gluten free?
Substitute flours for a gluten free self-raising flour or use almond meal and add 4 teaspoons of baking powder.
*Gluten free option contains almond meal
Ingredients
- 410g can pear halves in juice, drained
- 1 egg, whisked
- ⅓ cup low-fat milk
- ⅓ cup oil of choice (e.g. light olive oil, macadamia, rice bran)
- 1 cup wholemeal self-raising flour
- 1 cup plain self-raising flour
- ⅓ cup desiccated coconut
- ½ teaspoon ground cinnamon
- ¼ cup coconut sugar
- 1 cup frozen raspberries
How to make
1. Preheat oven to 180°C/160°C (fan forced). Lightly grease and line a 10cm x 25cm loaf pan with baking paper.2. Puree pear halves using a food processor or stick blender to form a
chunky puree. Whisk in egg, milk and oil and set aside.
3. Sift both wholemeal and plain flour into a large bowl (return husks from wholemeal flour to bowl). Add in coconut, cinnamon and coconut sugar.
4. Pour wet mix into flour mixture. Fold together to combine. Gently stir
in frozen raspberries.
5. Pour mixture into pan and bake for 60 minutes or until loaf is firm to touch. Leave in pan for a further 10 minutes before transferring to a cooling rack. Slice into eight.
Leftover slices are best stored in an airtight container in the refrigerator for up to three days.
Canned apple halves can be substituted for canned pear halves, if desired.
Nutritional information
| Kilojoules | 975 kJ | Protein | 4.9 g |
| Carbohydrates, total - sugars, total |
29.0 g 12.9 g |
Fat, total - saturated fat |
9.6 g 3.2 g |
| Sodium | 182 mg |
|
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Sign up to the Wellbeing KitchenRachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits
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