Description
A tender, cake-like quick bread that perfectly balances the gentle, floral sweetness of ripe pears with the bright, tart surprise of fresh raspberries. Infused with warming cinnamon, this moist and comforting loaf offers a soul-soothing experience in every bite. It is a humble, rustic creation that is perfect for a slow brunch, a gift for a neighbor, or a peaceful afternoon treat paired with a cup of herbal tea. Simple to prepare and inherently rewarding, this bread celebrates the beauty of seasonal fruit.
Ingredients
2 cups self-rising flour
1 cup granulated sugar
1/4 teaspoon ground cinnamon
3/4 cup natural plain yogurt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 ripe pears, peeled and diced
1 cup fresh raspberries
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large mixing bowl, whisk together the self-rising flour, sugar, and cinnamon.
In a separate medium bowl, whisk the yogurt, melted butter, eggs, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Fold in the diced pears and fresh raspberries carefully to avoid breaking the berries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your yogurt and eggs are at room temperature for the best batter consistency. You can substitute fresh raspberries with frozen ones; just add them directly from frozen without thawing to prevent color bleeding. Store in an airtight container at room temperature for up to 3 days, or freeze sliced for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg