06 Aug Pear And Raspberry Loaf Recipe
A great fruity, after-school snack kids will love, that you can take camping too.
Beautifully soft and delicate with a punch of tart raspberry is how I would describe this loaf. It was more like cake, just made in a bread tin, and was a little crumbly so you really do need a plate. Made with simple ingredients most people would have in their cupboards, this was an easy treat to make.
It could be great as a muffin, or a quick on-the-go breakfast. I’d also like to try swapping the raspberry for rhubarb as a winter treat with custard.
Makes: 1 loaf
1½ cups self-raising flour
½ tsp bicarbonate of soda
⅓ cup firmly packed brown sugar
1 egg, lightly beaten
½ cup vegetable oil
⅔ cup milk
2 ripe pears, peeled, cored and diced
½ cup fresh or frozen raspberries (no need to defrost frozen berries)
Pinch of salt
Preheat fan-forced oven to 180°C (Gas 4). Grease and line the base and sides of a 22cmx8cm loaf tin with baking paper.
Sift flour into a bowl with salt and bicarbonate of soda. Add sugar, crumbling any large lumps.
In a separate bowl, beat together egg, oil and milk. Add to the dry ingredients and mix well. Gently fold through pear and raspberries until just combined. Do not over mix.
Spoon the mixture into prepared tin and bake for 60 minutes. If the top starts to brown too much, cover with foil for the remaining cooking time. To ensure the loaf is cooked, stick a skewer into the loaf and leave for five seconds before removing – it’s cooked if it comes out dry.
Remove the loaf from the oven and leave to cool in the tin. Wrap in baking paper and store in an airtight container. Cut into slices to serve.
This is an edited extract from Hungry Campers Cookbook by Katy Holder published by Explore Australia, RRP $29.95.
Reviewed by Heidi Rozitis