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Pear and raspberry bread

Serves   8
Prep time: 10 mins
Cooking time: 70 mins

This easy-to-make pear and raspberry bread is perfect for any afternoon tea or brunch. Indulge in a slice, or two with a nice cup of tea and simply enjoy.

  • Baking
  • Berries
  • Pear
pear and raspberry bread



  • 125g butter, at room temperature
  • 1 cup caster sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 2 cups self-raising flour
  • ½ cup milk
  • 2 (525g) pears, peeled, cored, quartered and thinly sliced
  • 125g frozen raspberries 
  1. Preheat oven to 160C. Grease and line a 20cm x 9.5cm x 7cm-deep (6 cup capacity) loaf pan with baking paper. 
  2. Using an electric beater, beat butter, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add milk, pear and raspberries (make sure they are broken up). Using a large metal spoon, gently stir until combined.
  3. Spoon mixture into prepared pan and smooth top with the back of a wet spoon. 
    4. Bake for 1 hour 10 minutes or until bread is cooked through when tested in the centre with a skewer.
    5. Stand for 5 minutes before transferring to a wire rack to cool. Slice and serve.