RASPBERRY AND PEAR BREAD
INGREDIENTS
125g of butter (at room temperature)
1 cup of caster sugar
2 teaspoon of vanilla extract
3 eggs
2 cups of self-raising flour
½ cup of milk
2 (525g) pears, peeled, cored, quartered and thinly sliced
125g punnet fresh/frozen raspberries
METHOD
1. Preheat oven to 160C.
2. Grease and line a 20cm loaf pan with baking paper.
3. Beat butter, sugar and vanilla until light and creamy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Sift flour over mixture.
6. Add milk, pear and raspberries.
7. Using a large metal spoon, gently stir until combined.
8. Spoon mixture into prepared pan and smooth top with the back of a wet spoon.
9. Bake for 1 hour 10 minutes or until bread is cooked through when tested in the centre with a skewer.
10. Stand for 5 minutes before transferring to a wire rack to cool.
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