Pear and raspberry bread
You can’t go wrong with this pear and raspberry bread for a morning or afternoon treat. Topped with whipped maple butter, it’s perfect with a cuppa.
Note: + Cooling time
- 2 cups (300g) self-raising flour
- 1/2 cup (110g) brown sugar
- 1/2 cup (110g) caster sugar
- 1 tsp ground cinnamon
- 1/2 cup (125ml) vegetable oil
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) buttermilk
- 1 cup coarsely grated pear
- 1 cup frozen raspberries
- Thinly sliced pear, to decorate
Whipped maple butter
- 125g butter, softened
- 1/4 cup (60ml) maple syrup
- 50g chocolate honeycomb bar, coarsely chopped
Preheat oven to 180°C. Grease an 8cm x 22cm (base measurement) loaf pan. Line with baking paper, allowing sides to overhang. Combine flour, combined sugar and cinnamon in a large bowl.
Whisk the oil, egg and buttermilk in a small bowl. Add to the flour mixture with the grated pear and raspberries and stir to combine. Spoon into the prepared pan and smooth the surface. Arrange the pear slices over the top. Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside for 5 mins before transferring to a wire rack to cool completely.
Meanwhile, to make the whipped maple butter, use an electric mixer to beat the butter in a medium bowl until pale. Add the maple syrup and beat until well combined. Stir in half the honeycomb. Add the remaining honeycomb and gently fold to marble.
Cut the loaf into slices. Serve warm or at room temperature with the maple butter
To make your own buttermilk for this recipe, place 2 tsp lemon juice in a measuring jug. Top up with skim milk to 1/2 cup (125ml) and stir to combine.