Best 8 Raspberrypearpecan Bread Recipes

Raspberry Pear Pecan Bread is a delectable treat that combines the sweet and tangy flavors of raspberries and pears with the nutty crunch of pecans. This moist and flavorful bread is perfect for breakfast, brunch, or a snack. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will yield a delicious and impressive loaf of bread that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY PEAR PECAN QUICK BREAD

Raspberry Pear Pecan Quick Bread image

This quick bread recipe is loaded with pears, pecans, and raspberries.

Provided by Holly Baker

Categories Bread

Time 1h15m

Number Of Ingredients 12

Ingredients

1 cup all-pupose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces or 1 1/3 cups) Raspberries
2 pears, peeled, cored and grated (2 cups)
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Please click through to Driscoll's site for the full recipe instructions.

Nutrition Facts : Calories 176 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 177 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

RASPBERRY/PEAR/PECAN BREAD

Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

RASPBERRY BANANA BREAD

Raspberry Banana Bread image

A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

Ingredients

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries
1/2 cup chopped walnuts

Steps:

Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

PEAR RASPBERRY COCONUT BREAD

Pear Raspberry Coconut Bread image

I was looking for a recipe for a pear and raspberry bread/loaf. Found this on www.taste.com.au. Highly recommend this site for lots of good Australian recipes. Recipe by Gemma Purcell

Provided by Wendys Kitchen

Categories Quick Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 josephine pears, peeled, quartered, core removed
2 cups self-raising flour, sifted
1 cup desiccated coconut
1/2 cup caster sugar
270 g ayam light coconut milk
2 eggs
1/2 teaspoon vanilla extract
1 cup frozen raspberries

Steps:

Preheat oven to 180°C Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.
Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.
Gently stir in the pears and frozen raspberries make sure you don't over mix. Spoon into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 185.5, Fat 3.1, SaturatedFat 2, Cholesterol 35.2, Sodium 292.5, Carbohydrate 36.5, Fiber 2.6, Sugar 18.4, Protein 3.6

RASPBERRY/PEAR/PECAN BREAD

Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories Breakfast Bread

Time 2h5m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

RASPBERRY/PEAR/PECAN BREAD

Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories Breakfast Bread

Time 2h5m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

RASPBERRY/PEAR/PECAN BREAD

Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories Breakfast Bread

Time 2h5m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

RASPBERRY PEAR CRISP

Raspberry Pear Crisp image

I made this easy and delicious dessert for a family dinner. Everyone loved it, even my 21 year old brother, and if he had something good to say about his sisters cooking it must really be amazing! He who only knows how to cook kraft dinner asked for the recipe. Next time I'll have to make a double batch! PSST! I found it in the Taste of Home 2005 Annual Recipes.

Provided by MandieBoo

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 medium ripe pears, peeled and thinly sliced
3 cups fresh raspberries
2 tablespoons sugar
1 cup quick-cooking oats
1/4 cup honey
3 tablespoons margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
Sprinkle pears with raspberries and sugar.
In a bowl, combine the remaining ingredients.
Sprinkle over berries.
Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
Serve warm.
Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
Diabetic Exchange is 2 fruits.

### Summary: * Raspberry-Pear-Pecan Crisp is a delightful dessert that combines the flavors of raspberries, pears, and pecans in a crispy oat topping. It is a simple and easy-to-make dish that is perfect for any occasion. * To make the crisp, you will need the following ingredients: raspberries, pears, brown sugar, cornstarch, cinnamon, all-purpose oat, old-fashioned oats, pecans, butter, and vanilla. * The first step is to pre-bake the pastry crust for 10-12 minutes at 425 degrees Fahrenheit. Then, set it to one side to cool slightly. * While the crust is pre-baking, you can prepare the fruit and pecan topping. In a large bowl, toss the raspberries, pears, brown sugar, cornstarch, and cinnamon. Then, spread the mixture evenly over the cooled crust. * Next, prepare the oat topping by combining oats, pecans, brown sugar, butter, and vanilla in a medium bowl. Use a pastry cutter or your hands to work the butter into the dry mixture until it resembles coarse crumbs. * Sprinkling the oat mixture over the fruit mixture in the crust. * Bake the crisp for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. ### Cooking and Serving Recommendations: * For the best results, use fresh raspberries and pears. If you are using fresh raspberries, be sure to wash them well before using them. * You can also use a store-bought pastry crust if you are short on time. * If you do not have a pastry cutter, you can use a food-processor to make the oat topping. * Serve the crisp warm with a scoop of vanilla ice cream or whipped cream. ### Variations and Adaptations: * You can use different types of berries in this recipe, such as blueberries, black raspberries, or strawberries. * You can also add a few tablespoons of maple syrup or agave nectar to the oat topping for a sweeter crisp. * If you are allergic to pecans, you can use walnuts or almonds instead. * For a gluten-free version of this crisp, use gluten-free oats and a gluten-free pastry crust. ### Taste and Nutritional Value: * This crisp is a delicious and satisfying dessert that is perfect for any occasion. The combination of sweet and tangy fruit with the crispy oat topping is simply irresistible. * This crisp is also a relatively healthy dessert. The fruit provides vitamins and antioxidants, while the oats provide dietary fibers. ### Healthier Note: * You can reduce the amount of sugar in this recipe by using natural sweeteners, such as maple syrup or agave nectar. * You can also make this crisp healthier by using whole-wheat pastry crust and oats. ### Final Verdict: Raspberry-Pear-Pecan Crisp is an easy-to-make and delicious dessert that can be enjoyed by people of all ages. It is a perfect dish for any occasion, from casual get-togethers to formal dinner parties.