Pear and Raspberry soda bread

This Pear & Raspberry soda bread rises during baking to a light texture, and the addition of yoghurt and two fruits keeps it incredibly moist and naturally sweet.

I have added a topping of flaked almonds and light brown sugar to provide a contrast of texture.

Serve with your favourite brew of tea or coffee as a mid morning or afternoon pick me up, or add it to your backpack or hamper to share with friends outdoors.

Pear & Raspberry Soda Bread slice
Pear & Raspberry Soda Bread

Pear & Raspberry Soda Bread

Recipe by Lisa Romano
5 from 1 vote

This Pear & Raspberry soda bread rises during baking to a light texture, and the addition of yoghurt and two fruits keeps it incredibly moist and naturally sweet

Course: DessertDifficulty: Medium
Servings

8

servings
Prep time

35

minutes
Cooking time

40

minutes
Calories

148

kcal

Ingredients

  • For the bread
  • 2 cups 2 self raising flour

  • 1 tsp 1 bicarbonate of soda

  • 125 g 125 raw caster sugar

  • 1 cup 1 fat free strained natural yoghurt

  • 1/4 cup 1/4 extra virgin olive oil

  • 2 large 2 fresh free range eggs

  • 1 tsp 1 natural vanilla extract

  • 3 3 ripened pears, peeled, cored and sliced into large pieces

  • 120 g 120 frozen raspberries

  • For the topping
  • 1/4 cup 1/4 soft light brown sugar

  • 1/4 cup 1/4 flaked almonds

Directions

  • Preheat the oven to 170C fan forced.
  • Grease and line a large non stick loaf pan with baking paper. Make sure the paper extends at least 2 cm over both long sides, so you can grip and pull out the baked loaf.
  • Sieve dry ingredients together into a large bowl. Make a well in the centre.
  • In another bowl, lightly whisk together all the wet ingredients to form a smooth mixture.
  • Pour it into the well in the dry ingredients and gently combine – do not overwork – to make a stiff batter.
  • Gently fold through the two fruits to avoid breaking up the soft raspberries.
  • Lightly spread the batter evenly into the loaf pan.
  • Generously sprinkle over the mixed sugar and almond topping.sprinkle mixture on the batter
  • Bake on the centre shelf for at least 40 minutes or longer, until loaf is well risen, a skewer comes out cleanly and the topping is toasted golden brown.
  • Allow to cool completely in the pan then lift out by gripping the baking paper on the long sides.
  • Top with extra raspberries and dust lightly with a icing sugar.
  • Serve sliced on its own, with a little dollop cream, or with vanilla yoghurt.

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2 Comments

  1. Lisa Romano says:

    Thank you Grace. I know you will enjoy the moist crumb with juicy pear and sharp raspberry tang.

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