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Raspberry/Pear/Pecan Bread
Raspberry/Pear/Pecan Bread
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Summertime quick bread bursting with raspberries, pears, and pecans for a delightful breakfast treat.
Ingredients:
  • 2 large eggs, beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 1.25 cups raspberries
  • 2 cups chopped pears
  • 0.5 cup brown sugar
  • 0.25 cup oil
  • 1 cup chopped pecans
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x5-inch loaf pan.
  • In a bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, toss raspberries with 2 tablespoons of the flour mixture until coated.
  • In a separate bowl, mix together the pears, brown sugar, oil, eggs, and vanilla extract. Stir in the flour mixture until just combined with the pear mixture. Gently fold in the raspberries and pecans. Pour the batter into the prepared loaf pan.
  • Bake the bread in the preheated oven for approximately 1 1/2 hours or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 20 minutes before transferring to a wire rack for complete cooling.

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