Raspberry/Pear/Pecan Bread

Raspberries, pears, and pecans are folded into this quick bread batter creating a delightful breakfast treat for the summertime.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 255 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 teaspoons baking powder
• 2 large eggs, beaten
• 2 cups chopped pears
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup brown sugar
• 0.25 cup oil
• 1.25 cups raspberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Step 2

Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.

Step 3

Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.

Step 4

Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.