Ingredients 1 1/2 cups of self-raising flour, sifted
1/3 cup of brown sugar
1/2 tsp of baking powder
1/2 tsp of baking soda
1 egg, lightly beaten
1/2 cup of vegetable oil
825g of canned pears, drained, juice reserved.
1/2 cup of frozen raspberries
Preheat oven to 180 C or 160 C fan-forced. Grease a loaf pan and line with non-stick baking paper.
Puree half of the pears and chop the remaining pears in to small chunks.
Spoon pear puree in to a measuring cup and add enough reserved juice to make up to 1 cup.
Place all dry ingredients in a large bowl. Add egg, oil, raspberries, pear puree mixture and chopped pears. Gently fold together until just combined.
Pour in to loaf in and smooth the top.
Bake for 60-65 minutes until a skewer inserted in the middle comes out clean. Cool the bread in the pan before turning out to a wire rack to cool completely.