everyday recipes

Raspberry, pear and muesli loaf

Raspberry, pear and muesli loaf
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Serving Size: Serves 8
Cooking time: More than 1 hour
Course: Breakfast
Favourite flavours: Cakes/baking
Cooking method: bake
Season: All year round

Raspberry, pear and muesli loaf
INGREDIENTS

1½ cups self-raising flour
½ teaspoon bicarbonate
of soda
¾ cup toasted muesli
1/3 cup brown sugar
¾ cup milk
125g butter, melted
1 egg, whisked
1 pear, cored, chopped
1/3 cup frozen raspberries
¼ cup slivered almonds
METHOD

  1. Preheat oven to moderate, 180°C. Lightly grease and line

  2. a 10 x 20cm loaf pan with baking paper.

  3. Sift flour and soda together into a large bowl. Stir muesli and sugar through. Make a well in centre and add combined milk, butter and egg until well combined. Fold pear and raspberries through.

  4. Spoon mixture into pan and smooth surface. Scatter almonds over. Bake 1 hour, or until cooked when tested with a skewer.

  5. Cool in pan 10 minutes. Transfer to a wire rack to cool completely. Store in

  6. an airtight container.



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