Pear and Raspberry Bread – A Delicious Alternative to Banana Bread

by Christine Sine

I have fallen in love with pear and raspberry bread which is a favourite in Australia at coffee shops for morning and afternoon coffee. It is one of my fond memories of visits with my Mum. I have been thinking about making this with some pears I have that are a little beyond fresh use.

It is usually served toasted with butter (yum) though it is always good plain too. I prefer it to banana bread though I have never found it offered here in the U.S.

This recipe is adapted from the one I found at


– 3 cup whole grain or wheat flour
– 1 1/2 teaspoon baking powder
– 1 teaspoon baking soda
– 1/3 cup brown sugar
– 1/2 cup pecans, chopped (optional)
– 1 egg
– 1/2 cup canola oil
1/2 cup applesauce
– 1/2 cup milk
– 1 pear, peeled and chopped
– 1/2 cup raspberries, do not thaw if using frozen

1. Preheat oven to 180 C or 350 F

2. Sift flour, baking powder, soda. Stir in sugar and nuts

3. beat egg and oil together. Add to mixture, stir in milk, add pear and raspberries and gently sir into mixture until just combined

4. bake in a greased loaf tin for about 60 minutes, until golden brown. Leave in tin to cool

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th3waters April 28, 2012 - 4:06 pm

I can not wait to try this out!! I’ll compare it to my mom’s yeast cinnamon rolls! 😉

Christine Sine April 28, 2012 - 5:00 pm

I should mention that because this is an Australian recipe it does not have as much sugar in it as US recipes tend to(which is part of what I like) so if you have a really sweet tooth you may want to increase the sugar

Joan May 8, 2012 - 2:35 am

Hi Christine, I made your loaf today replacing the pear with chopped feijoas, a favourite autumn fruit in NZ. Delicious, but could probably have done with a bit more sugar, pear might be sweeter. Looking forward to trying it toasted tomorrow!

Christine Sine May 8, 2012 - 5:01 am

Joan sounds wonderful. I love feijoas but I think you are right – pears are sweeter. Sounds delicious though. Maybe you can serve it hot with butter and honey to counteract the tart taste

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