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Pear & Raspberry Bread

Yields12 Servings

 125 g margarine, polyunsaturated or monounsaturated
 ½ cup brown sugar
 1 tbsp vanilla extract
 2 eggs
 1 cup self-raising flour
 ½ cup plain flour
 1 tsp baking powder
 1 tsp 1tsp ground cinnamon
 ½ cup unprocessed bran
 1 pear, cored and chopped into small cubes
 1 cup frozen raspberries, defrosted
1

Grease and line a 19cm x 11cm loaf pan.

2

Cream sugar, margarine and vanilla.

3

Beat in eggs one at a time.

4

Fold in sifted flours, baking powder, cinnamon and bran.

5

Gently stir in chopped pear.

6

Place half the mixture into prepared pan, sprinkle with raspberries and top with remaining mixture. Alternatively, place all mixture in a prepared pan and sprinkle top of cake with raspberries.

7

Bake in a moderate oven (180˚C) for 1 hour or until cooked when tested.

8

Stand in pan for ten minutes before turning out to cool.

9

Cut into 12 pieces.

Nutrition Facts

Servings 0

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