Pear And Raspberry Bread - cooking recipe

Ingredients

2 None eggs
2 tsp vanilla extract
3/4 cup firmly packed brown sugar
1 1/2 cups gluten-free self-rising flour
1/2 cup ground almonds
5 tbsp butter, melted
1/2 cup buttermilk
2 medium ripe pears, peeled and chopped
1 cup frozen raspberries
1/4 cup sliced almonds

Preparation

Preheat the oven to 180\u00b0C/160\u00b0C fan/gas 4. Grease and line an 8 x 4-inch loaf pan with parchment paper, extending paper at long sides for handles.
Beat the eggs, vanilla and sugar in a medium bowl with an electric mixer for about 3 mins or until light and creamy. Stir in the flour, ground almonds, butter and buttermilk, then gently fold in the pear and raspberries. Pour the mixture into the prepared pan. Sprinkle with sliced almonds.
Bake for about 1 hour or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.