Pear and raspberry bread

20 min 20 min

1h 1h

Prepared with:

Ingredients

60 ml (¼ cup) melted butter

60 ml (¼ cup) canola oil

375 ml (1 ½ cups) all-purpose flour

125 ml (½ cup) quick-cooking rolled oats

125 ml (½ cup) ground almonds

15 ml (1 tbsp.) baking powder

1.25ml (¼ tsp) salt

180 ml (¾ cup) plain Greek yogurt

5ml (1 tsp) vanilla extract

5ml (1 tsp) ground cinnamon

2 eggs

125 ml (½ cup) brown sugar

60 ml (¼ cup) honey

180 ml (¾ cup) Del Monte cut pears

60 ml (¼ cup) fresh raspberries

2.5 ml (½ tsp) lime zest

Preheat the oven to 180°C (350°F)
In a bowl, mix the flour with the ground almonds, ground cinnamon, brown sugar, rolled oats, baking powder and salt.
In another bowl, mix the yogurt with the oil, butter, vanilla, eggs, zest and honey.
Gradually add the dry ingredients to the wet mixture and stir until smooth. Add the diced Del Monte pears and raspberries.
Line a loaf pan with parchment paper, then transfer the dough to it. Level the surface.
Bake for 50 minutes to 1 hour, until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and let cool on a wire rack.