Pear and rasp­berry bread

Fairlady - - HEALTHY EATING -

Serves 10-12 Prep time and bak­ing: 1 hr 15 min

Store the loaf in an air­tight con­tainer for 2 days. Warm slices in the mi­crowave or toast lightly be­fore serv­ing. • 2 eggs

• 2 tea­spoons vanilla ex­tract

• ¾ cup (130g) or­ganic pan­ela or brown sugar

• 1½ cups (225g) gluten-free sel­f­rais­ing flour

• ½ cup (60g) al­mond meal (ground al­monds)

• 80g but­ter, melted

• ½ cup (125ml) but­ter­milk

• 2 medium (460g) ripe pears, peeled, chopped (see Test Kitchen tips)

• 1 cup (110g) frozen rasp­ber­ries

• ¼ cup (35g) nat­u­ral sliced al­monds

1. Pre­heat the oven to 180°C (160°C fan-forced). Grease a 10.5cm x 22cm loaf pan; line the base and two op­po­site sides with bak­ing pa­per, ex­tend­ing pa­per 5cm over long sides.

2. Beat the eggs, vanilla and sugar in a medium bowl with an elec­tric mixer for about 3 min­utes or un­til light and creamy. Stir in flour, al­mond meal, but­ter and but­ter­milk, then gen­tly fold in pear and rasp­ber­ries.

3. Pour mix­ture into the pre­pared pan, sprin­kle with al­monds. Bake for about 1 hour or un­til cooked when tested with a skewer – don’t test through a crack. Turn the loaf right-way up onto a wire rack to cool. ✤

Suit­able for freez­ing. Not suit­able to mi­crowav­ing

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