This Pear & Raspberry soda bread rises during baking to a light texture, and the addition of yoghurt and two fruits keeps it incredibly moist and naturally sweet.
I have added a topping of flaked almonds and light brown sugar to provide a contrast of texture.
Serve with your favourite brew of tea or coffee as a mid morning or afternoon pick me up, or add it to your backpack or hamper to share with friends outdoors.
Pear & Raspberry Soda Bread
This Pear & Raspberry soda bread rises during baking to a light texture, and the addition of yoghurt and two fruits keeps it incredibly moist and naturally sweet
8
servings35
minutes40
minutes148
kcalIngredients
- For the bread
2 cups self raising flour
1 tsp bicarbonate of soda
125 g raw caster sugar
1 cup fat free strained natural yoghurt
1/4 cup extra virgin olive oil
2 large fresh free range eggs
1 tsp natural vanilla extract
3 ripened pears, peeled, cored and sliced into large pieces
120 g frozen raspberries
- For the topping
1/4 cup soft light brown sugar
1/4 cup flaked almonds
Directions
- Preheat the oven to 170C fan forced.
- Grease and line a large non stick loaf pan with baking paper. Make sure the paper extends at least 2 cm over both long sides, so you can grip and pull out the baked loaf.
- Sieve dry ingredients together into a large bowl. Make a well in the centre.
- In another bowl, lightly whisk together all the wet ingredients to form a smooth mixture.
- Pour it into the well in the dry ingredients and gently combine – do not overwork – to make a stiff batter.
- Gently fold through the two fruits to avoid breaking up the soft raspberries.
- Lightly spread the batter evenly into the loaf pan.
- Generously sprinkle over the mixed sugar and almond topping.
- Bake on the centre shelf for at least 40 minutes or longer, until loaf is well risen, a skewer comes out cleanly and the topping is toasted golden brown.
- Allow to cool completely in the pan then lift out by gripping the baking paper on the long sides.
- Top with extra raspberries and dust lightly with a icing sugar.
- Serve sliced on its own, with a little dollop cream, or with vanilla yoghurt.
Thank you Grace. I know you will enjoy the moist crumb with juicy pear and sharp raspberry tang.
This looks absolutely delicious! I think I’ll have to give it a go.