Name: Oat, cranberry and pear bread
Prep time: 50 min
Cook time: 45 min
Total time: 95 min
Yield: 1
Ingredients: 257.50 gm milk; 66.00 gm rolled oats; 60g butter, melted, cooled; 1 egg, lightly beaten; 83.75 gm golden syrup; 199.50 gm self-raising flour; 4.00 gm baking powder; 82.50 ml chopped almonds; 125.00 ml dried cranberries; 62.50 ml drained canned pears, chopped

Oat, cranberry and pear bread

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Prep Time:
50 minutes

Cook Time:
45 minutes

Total Time:
95 minutes

Elevate your breakfast with this tasty oat, cranberry, and pear loaf.

Ingredients:

257.50 gm milk
66.00 gm rolled oats
60g butter, melted, cooled
1 egg, lightly beaten
83.75 gm golden syrup
199.50 gm self-raising flour
4.00 gm baking powder
82.50 ml chopped almonds
125.00 ml dried cranberries
62.50 ml drained canned pears, chopped

Instructions:

Preheat your oven to 180°C (160°C fan-forced). Grease a loaf pan measuring 8cm x 17cm with a depth of 6cm. Line the base and sides with baking paper, leaving a 2cm overhang on the longer sides for easy removal.
In a large bowl, mix milk and 1/2 cup oats together. Let it sit for 30 minutes to soak.
Combine butter, egg, and golden syrup with oat mixture. Stir well. Sprinkle sifted flour and baking powder over the oats. Add almonds and cranberries, then stir to combine. Gently fold in the pear. Transfer the mixture into the prepared pan, sprinkle with remaining oats. Bake for 45 minutes until a skewer comes out clean. Let it stand for 10 minutes in the pan, then cool on a wire rack. Serve and enjoy!

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