Sunday, July 3
Author: Liss Klemke | Filed Under: baking, bread, breakfast, cake, recipe | at 7/03/2011 06:00:00 AM |
My photographs turned out crappy because it was still dark, so I decided to make it again so I could share them with you - again I used my gorgeous food processor (Breville Kitchen Wizz Pro). I have adapted this from a old Masterchef recipe - but they use a mixer not a food processor.. so as I said, don't worry if you don't have one - I just like the consistency the food processor gives the bread.
So if you're up for a little baking, make some for breakfast or morning or afternoon tea - great to make up in advance and take for lunchbox treats (I'm taking some to work this week!)
2 tb raspberries (frozen or fresh)
1 1/2 cups self raising flour
1/2 tsp bicarb soda
4 reasonably sized bosc pears, peeled and cored (or pears from 825g tin - reserve juice/nectar )
1/3 cup brown sugar
1/2 cup canola oil
Preheat oven to 180 degrees
Process the raspberries to make a puree - you could just crush and whisk if you didn't have a processor (or you may like to heat and mix then cool)
Place the rest of the ingredients in a food processor and process for about 20 seconds - if you are mixing with a mixer start with egg and oil and add chopped pears, flour and bicarb.
Add half the mixture into a greased loaf pan and then add half the raspberry puree, fold in gently - then add the rest of the mixture and puree, again ribbon it through the mix.
Bake for 1 hour, cool on rack and slice when cooled.
Suitable to freeze for up to 2 months in an airtight container or wrap.
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