2 cups self-raising flour
1 cup plain flour
1 tsp bicarb soda
¾ cup caster sugar
825 g can pear halves drained (juice reserved)
125 g unsalted butter, melted and cooled
2 tsp vanilla extract
1 cup frozen raspberries
Butter, to serve (optional)
- Preheat oven to 160°C. Grease a 20cm x 11.5cm x 9cm-deep loaf tin and line the base and sides with baking paper. Sift self-raising flour, plain flour and bicarb into a large bowl. Stir in sugar. Puree half the pears in a food processor with ½ cup of the reserved juice.
- Put pear puree, butter, eggs and vanilla in a separate bowl and whisk until smooth. Make a well in the centre of dry ingredients and stir in puree mixture until just combined. Roughly chop remaining pears and stir into mixture with raspberries until just combined.
- Spoon mixture into loaf tin. Bake for 1 hour 20-25 minutes or until a skewer inserted into loaf comes out clean. Allow to stand in tin for 15 minutes, then invert onto a wire rack to cool slightly. Cut into slices while still warm and serve with butter, if desired.