Pear and Raspberry Bread

Pear and Raspberry Bread with a marble background and a few cut pears and raspberries around it.

Pear and Raspberry Bread

Move over banana bread, this pear and raspberry bread is even tastier.  With juicy diced pears and fresh raspberries dotted throughout, this version is absolutely delicious. 

Pear and Raspberry Bread in a loaf pan on a marble background.

Baking throughout the summer gives us plenty of chances to use delicious seasonal ingredients like fruits. The Pear and Raspberry Bread is one of those bread where the fruit choices might come to be unexpected but the end results are worth it.

Keep in mind this recipe would also work great with blueberries, blackberries, chopped apples,s, and strawberries. My favorite way to enjoy this bread is slightly toasted or warm with a dollop of butter added on top. 

Pear and Raspberry Bread sliced on a marble background with pears and raspberries.

This Pear and Raspberry Bread is truly a breeze to make. The prep is short and barely takes any time along with the baking time. You could even turn this into muffins if you wanted to.

If you need a quick bread that is easy to make and perfect for any occasion – look no further. Breakfast, brunch, afternoon tea, baking for a new neighbor, or just an after-dinner dessert.

A few other things I want to mention before you get baking. The canola oil can be replaced with any other mild-flavored oil.  If preferred, the oil can be substituted with 1/2 cup melted butter. And there is no need to peel the pears before chopping unless peeled pears are preferred. 

Now, let’s start baking Pear and Raspberry Bread. 

Pear and Raspberry Bread ingredients in bowls.

How to Make Pear and Raspberry Bread

First up you want to preheat your oven to 350 degrees. Grease an 8 ½ x 4 ½ inch loaf pan or you can always line it with parchment paper instead.

In a large mixing bowl combine the flour, cinnamon, and sugar. Set aside. 

Pear and Raspberry Bread ingredients in bowls.

In another mixing bowl add the yogurt, oil, eggs, and vanilla extract. Mix until well combined.

You may notice the batter will be quite thick. This is because of Greek yogurt. If you want to substitute the yogurt you can with equal amounts of milk. This batter will however not be as thick as if it were made with yogurt.

But don’t worry – while the texture may be different,  the end result is still delicious bread. 

Pear and Raspberry Bread ingredients in bowls.

Pour the wet ingredients into the bowl with the dry. Stir until just combined.

Pear and Raspberry Bread ingredients in bowls.

Pear and Raspberry Bread ingredients in bowls.

Fold through the diced pear and chopped raspberries. If you don’t have fresh raspberries, you can use frozen.

Pear and Raspberry Bread ingredients in bowls.

Pear and Raspberry Bread ingredients in bowls.

Spoon the batter into the prepared loaf pan. If desired, decorate the top of the bread with thinly sliced pear before baking. 

Bake for 50 minutes, or until golden and cooked through. If you aren’t sure how to check to see if it’s cooked through, insert a toothpick. If the toothpick comes out clean – it’s done. Always make sure you allow the bread to cool in the loaf pan before slicing. 

Pear and Raspberry Bread ingredients in bowls.

How to Store Homemade Bread

You can store this Raspberry and Pear Bread in an airtight container at room temperature for up to 3 days. You also have the option to freeze it. This Pear and Raspberry bread is suitable for freezing. You can freeze the entire loaf or you can slice it and freeze it in an airtight container or zip lock bag for up to 3 months.

Pear and Raspberry Bread sliced on a marble background.

More Snack Cake Recipes

If you love this Pear & Raspberry bread, you might want to check out my other delicious sweet bread recipes. Another Banana Bread, Classic Pumpkin Bread, or Gingerbread Latte Cake with Maple Glaze.  

What did you think of this healthy Pear and Raspberry Bread? Let me know in the comment section below. As always, if you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life.

Pear and Raspberry Bread sliced on a marble background.

Happy Baking, everyone!

Pear and Raspberry Bread
Yield: serves 10

Pear and Raspberry Bread

A moist and delicious pear and raspberry bread that would quickly become your favorite snack cake.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups self rising flour
  • 1 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup natural plain yogurt
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 medium pear, cored and diced
  • 1 cup raspberries, roughly chopped

Instructions

  1. Preheat the oven to 350 degrees F or 180°c. Grease an 8 1/2 inch x 4 1/2 inch loaf pan or line with parchment paper.
  2. In a large mixing bowl combine the flour, sugar, and cinnamon.  Set aside.
  3. Add to another mixing bowl the yogurt, oil, eggs, and vanilla extract.  Mix until well combined.
  4. Pour the wet ingredients into the bowl with the dry.  Stir until just combined.  Fold through the diced pear and chopped raspberries.
  5. Spoon the batter into the prepared loaf pan. If desired decorate the top of the bread with thinly sliced pear before baking.
  6. Bake for 50 minutes, or until golden and cooked through.
  7. Allow the bread to cool in the loaf pan before slicing.

Notes

Storage

  1. Store this pear and raspberry bread in an airtight container at room temperature for up to 3 days.
  2. This bread is suitable for freezing.  Freeze whole or sliced in an airtight container or zip lock bag for up to 3 months.
  3. The batter will be quite thick because of the Greek yogurt.
  4. The bread is cooked through when an inserted skewer or toothpick comes out clean.
  5. This recipe would also work great with chopped apple and strawberries, blueberries, or blackberries.
  6. Plain yogurt can be substituted with equal amounts of milk.  The batter will however not be as thick as if it were made with yogurt, but this doesn’t affect the end result.
  7. The canola oil can be replaced with any other mild-flavored oil.  If preferred, the oil can be substituted with 1/2 cup melted butter.
  8. Frozen raspberries can be used if fresh raspberries are not available.
  9. There is no need to peel the pears before chopping unless peeled pears are preferred.

Making this Recipe?

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