Vegan Raspberry Pear Loaf


Vegan Raspberry Pear Loaf

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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.

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Servings and Ingredients

Serves 12
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


  1. 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.

  2. 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.

  3. Chop Anjou pear into ½-in. pieces. Toss together Anjou pear and 1 Tbsp. lemon juice in a small bowl; set aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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


290 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Total Carbohydrates: 48g
  • Protein: 3g

Daily Values

Iron 6%
Calcium 2%
Vitamin D 0%
Potassium 2%