Tuesday, January 8, 2013

Pear and Raspberry Loaf

Makes 12 slices
1 1/2 cups self-raising flour;
1 cup castor sugar
1 cup desiccated coconut
2 eggs
25 g butter melted;
2/3 cup buttermilk OR normal milk;
2 pears
1 cup frozen raspberries

Streusel topping:
Optional (I would just sprinkle the cinnamon and chopped nuts over the top and forget the butter and brown sugar)
1/4 cup brown sugar
1 tbsp softened butter
1/2 tsp cinnamon
1/4 cup chopped nuts - optional
Preheat oven to 160C and line a loaf pan with baking paper.
In a large bowl, mix the flour, sugar and coconut together then make a well in the centre.
Whisk the eggs lightly with the melted butter and milk then add to the flour and mix well to combine.
Peel, core and chop the pears roughly.
Fold into the cake mixture.
Spoon half the mixture into the bottom of the pan and cover with berries – top with rest of mix and then cover with streusel topping.
Bake for about 1 1/2 hours or until a skewer comes out clean.
Streusel topping:
Mix all ingredients together, using a fork or spoon. Sprinkle over the top of the loaf before baking.

Banana walnut bread - Janelle Bloom

Serves 8
This loaf is low in fat but high on flavour.

2 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
½ cup brown sugar
¾ cup chopped walnuts – can be left out
1 cup milk (I used Buttermilk)
2 eggs
1 cup mashed banana (see cooks tip)

1 Preheat oven 180C (no fan). Grease and line 7cm deep, 13.5cm x 24cm (base measurement) loaf pan.
2 Sift the flour, bicarbonate of soda and nutmeg into a large bowl. Stir in the sugar and walnuts. Combine the milk, eggs and banana in a bowl and stir gently into the banana mixture.
3 Spoon into loaf pan and smooth the surface. Bake 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in the pan before lifting onto a wire rack to cool.
4 Slice and serve with butter or jam.

Cooks tip:
 cup of mashed banana is equal to about 2 large bananas. This loaf is best made with soft overripe bananas.