BCL - Raspberry/Pear/Pecan Bread You Have To Try

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Raspberry/Pear/Pecan Bread

"Yummy way to apply clean summer season fruit. Can be glazed if sweeter bread is desired."

Ingredients :

• 2 cups all-cause flour
• 2 teaspoons baking powder
• half of teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• half of teaspoon salt
• 1 1/four cups raspberries
• 2 cups chopped pears
• half of cup brown sugar
• 1/4 cup oil
• 2 massive eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions :

Prep : 15M	Cook : 12M	Ready in : 2H5M

• Preheat oven to 350 tiers F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss till lined.
• Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour aggregate into pear combination until batter is just mixed. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
• Bake in the preheated oven till a toothpick inserted inside the center of the bread comes out smooth, about 1 half of hours. Cool in pan for 20 minutes earlier than casting off loaf to chill absolutely on a twine rack.

Notes :

• At high altitude, bump again the oven temperature 10 to 15 tiers, and upload 1 extra tablespoon all-reason flour.

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