New this month
Raspberry/Pear/Pecan Bread

Raspberry/Pear/Pecan Bread

Cindy Bonner

"Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired."
Added to shopping list. Go to shopping list.

Ingredients

2 h 5 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

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

Footnotes

  • Cook's Note:
  • At high altitude, bump back the oven temperature 10 to 15 degrees, and add 1 additional tablespoon all-purpose flour.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

will make again but not with the pears, will sub with another fruit or add more berrys.

Other stories that may interest you