Raspberry/Pear/Pecan Bread

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups raspberries
• 2 cups chopped pears
• 1/2 cup brown sugar
• 1/4 cup oil
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan well and set it aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt until evenly combined.

3. In a separate bowl, whisk the brown sugar, oil, beaten eggs and vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Do not overmix.

5. Gently fold in the chopped pears, raspberries and chopped pecans so the fruit and nuts are spread through the batter.

6. Spoon the batter into the prepared pan and smooth the top. Bake for 70 to 80 minutes, until a toothpick inserted in the center comes out clean and the eggs are set. If the top browns too fast, loosely cover it with foil.

7. Cool the loaf in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely before slicing.