Pear & Raspberry Loaf

This is an old favourite recipe cutout from my collection.

Serves 10


  • 825gm pear halves, drained and juice reserved
  • 1 1/2 cups self raising flour, sifted
  • 1/3 cup brown sugar
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup frozen raspberries


  1. Preheat oven to 160c. Grease a 15cm x 25cm loaf pan and line with baking paper.
  2. In a large bowl, mash half of the pears and chop the remaining half. Add 1 cup of reserved pear juice.
  3. Place dry ingredients in a large bowl. Add egg, oil, raspberries and pear mixture. Gently fold together and fill the prepared loaf pan.
  4. Bake for 60 – 65 minutes, until cooked when tested. Allow to cool in pan and store in an airtight container.


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