Grated pears add sweet flavor and tenderness to this easy to make raspberry quick bread. Using a blend of whole wheat and all-purpose flour, the bread has a dense texture highlighted with bright raspberries and chopped pecans.
- 1 Cup all-pupose flour
- 1 Cup whole wheat flour
- 2 Teaspoons baking powder
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1/2 Cup packed brown sugar
- 1/4 Cup vegetable oil
- 1 Tsp. vanilla extract
- 1 Cup chopped pecans
- 2 pears, peeled, cored, and grated (2 cups)
- 2 large eggs, lightly beaten
Preheat oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.
Mix all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl. Remove 2 tablespoons mixture and toss with raspberries in a separate bowl. Stir together pear, brown sugar, eggs, oil and vanilla in a separate large bowl. Add flour mixture to pear mixture, mixing just until combined. Gently fold in raspberries and pecans until evenly blended. Pour batter into prepared loaf pan.
Bake about 1 hour 15 minutes, or until browned and a toothpick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan and cool completely on a wire rack before slicing.