Pear and raspberry bread | Women's Weekly Food
Snack in style with this divine pear and raspberry loaf. It's perfect for morning or afternoon tea, or a work lunchbox treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup organic panela or brown sugar
- 1 1/2 cup gluten-free self-raising flour
- 1/2 cup almond meal
- 80 grams butter, melted
- 1/2 cup buttermilk
- 2 medium ripe pears, peeled, chopped
- 1 cup frozen raspberries
- 1/4 cup flaked almonds
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