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Raspberry/Pear/Pecan Bread

Cindy Bonner

"Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired."
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2 h 5 m servings 255 cals
Original recipe yields 12 servings (1 9x5-inch loaf)

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  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.


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

Nutrition Facts

Per Serving: 255 calories; 12.8 g fat; 32.4 g carbohydrates; 4.3 g protein; 31 mg cholesterol; 246 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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