Pear and Raspberry Bread Café Style

I spotted some thick slices of this bread on offer in a café yesterday morning, but didn’t have time to sit down and order it. This is my own recipe adapted from various online sources. The bread itself is dairy free if you omit the granola toppings or substitute the butter with margarine. It provides a change from the usual banana bread, and given the prices of bananas at the moment, there aren’t many over-ripe bananas lying around the house to be used in baking. This is quite a health food, the pear keeps the bread moist and provides a natural sweetness.

Ingredients

1 cup self-raising flour

½ cup whole meal flour

1 tsp baking powder

½ cup brown sugar

1 tsp ground cinnamon

½ cup vegetable oil

1 egg lightly beaten

1 pear peeled and diced

1 pear grated

½ cup frozen raspberries

For the granola toppings:

¼ cup rolled oats

¼ cup plain flour

30g butter chilled

¼ cup demarara sugar

1 tsp ground cinnamon

Method

1.          Preheat oven to 160°C.

2.          Sift the flour, baking powder and cinnamon. Mix all the dry ingredients together.

3.          Mix in the wet ingredients, the pears (diced and grated) and lastly the frozen raspberry.

4.          Spread into a loaf pan.

5.          To make the granola toppings, scrunch all the ingredients together with your fingertips.

6.          Sprinkle on the bread loaf and bake in 160°C oven for 1 hour.