Pear and raspberry bread

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool in the tin for 10 min, then transfer to a wire rack to cool completely before slicing. Serve with extra raspberries, if using

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