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Pear and Raspberry Bread

Don’t you love going to meetings where you are asked to bring a plate? You get to pick and choose whatever looks good to eat and then have the opportunity to do a bit of detective work to find out new recipes (look to see if there’s a name on the bottom of the plate, f’rinstance).

That’s how I tracked down this recipe for a gluten-free loaf recipe. Moist, delicious and although it was served buttered, it didn’t need it - in my humble opinion.


  • 2 eggs
  • 2 tspn vanilla
  • 1 cup panela (or brown sugar)
  • 1 1 / 2 cups GF self-raising flour
  • 1 / 4 cup almond meal
  • 80g butter, melted
  • 1 / 2 cup buttermilk
  • 460g ripe pears (2) chopped and mashed
  • 1 cup frozen raspberries
  • 1 / 4 cup slivered almonds


Set oven on 180oC (160oC fan-forced). Grease and line cake tin. Beat eggs, vanilla and sugar for three minutes. Stir in flour, almond meal, butter and buttermilk. Then fold in pears and raspberries. Pour into prepared pan, sprinkle with almonds and bake approximately 60-75 minutes.

Pear and Raspberry Bread

Pam Nihill