Raspberry/Pear/Pecan Bread

Raspberry/Pear/Pecan Bread is a delicious and moist bread that combines the sweet and tart flavors of raspberries and pears with the crunchiness of pecans. It is a perfect treat for breakfast or as a dessert.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Raspberry/Pear/Pecan Bread

Cooking Method: Baking Cuisine: American, European Courses: Bread, Breakfast, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 30 mins

Servings: 10 Calories: 2500

Best Season: Fall

Ingredients

Servings

• 1 cup Raspberries
• 2 medium Pears
• 1.5 cup Pecans
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Milk

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the raspberries, peeled and diced pears, and chopped pecans.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gradually mix in the dry ingredients, alternating with the milk.
7. Gently fold in the raspberry, pear, and pecan mixture.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Slice and serve.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 32g11%

Sugars 18g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.