Pecan Bread with Raspberries and Pears

Ingredients 0/12

Step 1

Lightly heat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Put the raspberries in another bowl and sprinkle 2 tablespoons of the flour mixture over them, then gently toss to coat—this helps keep them from sinking in the bread.

Step 2

In a separate bowl, combine the pears, brown sugar, oil, eggs, and vanilla extract. Pour the flour mixture into the pear mixture and stir just until everything comes together; don’t overmix. Carefully fold in the raspberries and pecans, trying not to break the berries too much.

Step 3

Pour the batter into your prepared pan and bake for about an hour and a half, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.