This recipe for a healthier, low-sugar pear and raspberry bread uses fruit, vanilla and a good quality sweetener in place of caster sugar
- Olive oil spray
- 410g can pear halves in juice, drained
- 275g wholemeal self-raising flour
- 25g desiccated coconut
- 40g Canderel Sugarly
- 5tbsp skimmed milk
- 1 large egg, lightly beaten
- 1tsp vanilla extract
- 5tbsp sunflower oil
- 125g fresh or frozen raspberries, plus extra to serve (optional)
- Heat the oven to 160°C/fan 140°C/gas 3. Grease and line a 2lb loaf tin with olive oil spray and non-stick baking paper.
- Blitz the pear halves to a purée in a food processor, then set aside. Sift the flour into a large bowl, then add the husks from the sieve. Stir in the coconut and the sweetener.
- Whisk the milk, egg and vanilla together in a jug. Add to the flour mixture, along with the pear purée and sunflower oil, then stir until just combined. Add three-quarters of the raspberries.
- Spoon the mixture into the prepared loaf tin. Sprinkle evenly with the remaining raspberries. Bake for 1 hr–1 hr 15 min until an inserted skewer comes out clean.
- Cool in the tin for 10 min, then transfer to a wire rack to cool completely before slicing. Serve with extra raspberries, if using