STRAWBERRY, PEAR AND VANILLA BREAD
What’s great about it:
As we head into summer, strawberries and blueberries are in season. This bread is not only colourful and looks delicious but is packed with fibre and antioxidants from the strawberries and pear. Enjoy on a nice spring afternoon surrounded by friends and family.
Serves 16 | Prep time 30 minutes | Cook time 70 minutes
400g strawberries, chopped
2 pears, cored and chopped
1 tablespoon caster sugar
1 1/2 cup plain flour
1 cup self-raising flour
1 teaspoon bicarb soda
1/2 cup milk
1/3 cup extra virgin olive oil
1/3 cup honey
2 eggs, lightly beaten
2 teaspoon vanilla extract
100g strawberries, sliced
PLACE chopped strawberries, pears, sugar and 2 tablespoons water in a saucepan. Cover, bring to the boil over high heat. Uncover. Reduce heat to medium-low.
SIMMER stirring occasionally, for 10 to 15 minutes or until strawberries have softened and sauce thickens slightly. Set aside for 20 minutes to cool.
BLEND fruit mixture until smooth. Set aside to cool completely
PREHEAT oven to 180°C. Line a 7cm deep, 9cm x 25cm loaf pan with 3 layers of baking paper, extending the paper 2 cm above the edges of the pan.
SIFT plain flour, self-raising flour and bicarb soda into a large bowl. Make a well.
ADD milk, oil, honey, egg, vanilla and fruit mixture. Stir well to combine. Spoon mixture into prepared pan. Level top.
ARRANGE slices of strawberry, overlapping to completely cover top of batter. Bake for about 1 hour 10 minutes or until a skewer is inserted into the centre of loaf comes out clean.
STAND in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely. Serve dusted with icing sugar.
Recipe courtesy of: Cynthia Daniels, Maleny Branch
Filed under: bread, strawberry, pear