This moist and flavorful bread combines the crunch of toasted pecans with the sweet juiciness of raspberries and pears. It’s perfect for a cozy breakfast or a delightful afternoon snack.
Prep Time15 min
Cook Time1 hr 30 min
Total Time1 hr 45 min
Difficulty
Hard
Cooking Techniques
Use ripe but firm pears to avoid mushy bread.
Gently fold in raspberries to keep them from breaking apart too much.
Toast the pecans lightly before adding for extra flavor and crunch.
Ingredients
0/12
Why You'll Love This Recipe
This bread combines the natural sweetness of pears and raspberries with the crunchy texture of pecans. It’s perfect for breakfast or a cozy snack. The flavors blend beautifully, making each bite satisfying and fresh.
Step 1
Lightly heat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Put the raspberries in another bowl and sprinkle 2 tablespoons of the flour mixture over them, then gently toss to coat—this helps keep them from sinking in the bread.
Step 2
In a separate bowl, combine the pears, brown sugar, oil, eggs, and vanilla extract. Pour the flour mixture into the pear mixture and stir just until everything comes together; don’t overmix. Carefully fold in the raspberries and pecans, trying not to break the berries too much.
Step 3
Pour the batter into your prepared pan and bake for about an hour and a half, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Pairings For This Dish
Serve warm with a spread of butter or cream cheese. It also pairs nicely with a cup of tea or coffee. For a special treat, add a drizzle of honey or a dollop of whipped cream on top.
Storing Leftovers
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to a month. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them well to avoid excess moisture in the batter.
How do I prevent the berries from sinking to the bottom?
Toss the raspberries in a little flour from the dry ingredients before folding them into the batter.
Can I substitute the pears with another fruit?
Yes, apples or peaches work well as alternatives.
What type of oil is best to use?
Neutral oils like vegetable or canola oil work best for this recipe.
How do I know when the bread is fully baked?
Insert a toothpick in the center; it should come out clean or with a few crumbs attached.
Can I make this bread gluten-free?
You can try a gluten-free flour blend, but the texture may vary slightly.
Should I store this bread in the fridge?
Store at room temperature wrapped tightly for up to 3 days or refrigerate for longer freshness.
Can I add more pecans or other nuts?
Yes, you can increase nuts slightly, but avoid adding too much to keep the bread balanced.
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