Baking throughout the fall gives us plenty of chances to use seasonal ingredients. I love mixing fresh pears with other fruits to give a bit of the unexpected.
I found this recipe from Driscoll’s for a Raspberry Pear Pecan Quick Bread. It reminds me of this easy recipe for cherry bread. This bread was a breeze to make and, like most quick breads, the preparation is short and the baking time is approximately an hour so plan accordingly.
There is nothing “quick” about the baking time for “quick breads” (count on an hour) but if you are short on time it is easy to turn this bread into muffins which bake in less time.
Quick breads are bread recipes that don’t require yeast to rise. You’ll enjoy my collection of quick bread recipes— let me know if you have a favorite!
The pears in this case were not necessarily the main flavor but they did serve the purpose of creating a moist bread with a mellow fruity flavor. I thought the nuts were a good complement to the raspberries and pears and they gave a nice crunch of texture. My favorite way to enjoy this bread was slightly toasted with butter added on top. You could switch out the type of berries and nuts to customize this to your favorite flavors.
If you have extra pecans and want to know exactly what to do with them, make this recipe for pecan praline sauce. Oh so good!
Quick breads are easy to make and you’ll find so many occasions for which quick breads are perfect! Brunch, breakfast, afternoon tea, and dessert to name a few. Try recipes for lemon poppy seed bread and peach oat quick bread.
- 1 cup all-pupose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (6 ounces or 1 1/3 cups) Raspberries
- 2 pears, peeled, cored and grated (2 cups)
- 1/2 cup packed brown sugar
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Please click through to Driscoll's site for the full recipe instructions.
Serving Size:1 slice
Amount Per Serving: Calories: 176Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 177mgCarbohydrates: 22gFiber: 2gSugar: 8gProtein: 3g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.