Preheat oven to 350 degrees. Spray a 9x5-in. loaf pan with nonstick spray; set aside. Whisk together flour, baking soda, baking powder and salt in a large bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Looking for a fresh and bright flavored quick bread for your next brunch spread? Raspberries and pears make the quintessential “pear-ing” in Hy-Vee’s Vegan Raspberry-Pear Bread.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee salt | ||
| 2 ripe Bartlett pears, peeled and seeded | ||
| 1 ripe red Anjou pear, peeled and seeded | ||
| 3 tbsp. fresh lemon juice, divided | ||
| ¾ c. Full Circle Market organic granulated pure cane sugar | ||
| ¼ c. Hy-Vee canola oil | ||
| ¼ c. So Delicious coconutmilk plain dairy-free yogurt | ||
| 2 tbsp. apple cider vinegar | ||
| 1 ½ c. Basket & Bushel red raspberries, divided , plus additional for garnish | ||
| ¼ c. Hy-Vee refined coconut oil | ||
| ¾ c. sifted Full Circle Market organic powdered sugar, plus additional for garnish |
Things To Grab
- Hy-Vee nonstick cooking spray
- 9x5-in. loaf pan
- Whisk
- Large bowl
- Sharp knife
- Cutting board
- Food processor
- Small bowl
- Medium bowl
- Silicone spatula
- Toothpick
- Wire cooling rack
- Small microwave-safe bowl
- Sandwich-sized resealable plastic bag
- Scissors
- Small sieve
Directions
Cut up Bartlett pears; place in a small food processor. Cover and pulse until mixture is smooth. You should have about 1 ¼ cups. Set aside.
Chop Anjou pear into ½-in. pieces. Toss together Anjou pear and 1 Tbsp. lemon juice in a small bowl; set aside.
Whisk together granulated sugar, canola oil, yogurt, vinegar and remaining 2 Tbsp. lemon juice in a medium bowl; stir in Bartlett pear purée. Add pear mixture to flour mixture all at once; stir just until combined. Drain Anjou pear; gently fold in.
Spread half of the batter evenly in prepared loaf pan. Sprinkle with ¾ cup raspberries; gently press a few of the berries into batter. Spread remaining batter over raspberries. Sprinkle top with remaining ¾ cup raspberries; gently press into batter. Gently smooth surface with a silicone spatula.
Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in loaf pan for 15 minutes. Remove from pan; cool completely on wire rack.
For frosting, microwave coconut oil in a small microwave-safe bowl on HIGH for 30 to 40 seconds or until melted. Whisk in ¾ cup sifted powdered sugar. Pour glaze into a sandwich-sized resealable plastic bag. Close bag and snip off one corner of bag; pipe frosting over top of loaf. Garnish with additional raspberries and powdered sugar, if desired.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 48g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%