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Pear and Raspberry Bread

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I had some pears in the fridge that I hadn’t eaten and some raspberries in the freezer so I thought I’d try a pear and raspberry bread.  However, I wanted to try something that didn’t use wheat flour or butter.

This recipe uses a combination of Thermomix-milled rice and almond flours as the basis for the dough.  A combination of fruit, sugar, cinnamon and vanilla extract ensures the bread is not too sweet.

Pear and Raspberry Bread

Course Snack
Servings 1 loaf


  • 170 g medium grain brown rice
  • 150 g raw almonds
  • 120 g raw sugar
  • 1 tsp salt
  • 50 g corn flour
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 2 large eggs
  • 120 g extra light olive oil + extra for greasing
  • 2 teaspoons vanilla extract
  • 3 ripe pears peeled cored and cut into 1-1.5cm pieces
  • 110 g frozen raspberries


  • Preheat oven to 150C (350F)
  • Grease a loaf pan with olive oil
  • Put rice into the Thermomix bowl and mill with the measuring cup (MC) on for 2 minutes | Speed 9
  • Take out 1 tbsp of rice flour and dust the pan; tip out any excess flour
  • Scrape down the sides of the Thermomix bowl, add almonds, sugar and salt and mill with the MC on for 10 seconds | speed 6
  • Put corn flour, baking powder, cinnamon, eggs, olive oil and vanilla into the Thermomix and mix with the MC on for 30 seconds | Speed 5
  • Add pears and raspberries and mix for 1 minute | Speed 2; use the spatula to help combine together
  • Pour mixture evenly into the loaf pan
  • Bake for 50-60 minutes or until a toothpick comes out clean
  • Remove from the oven and leave in the pan for 10-15 minutes before turning out onto a baking rack
Keyword Thermomix

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Serving Suggestions

Make Ahead

1. Cut into slices and wrap individually in cling wrap.  Store in the freezer and defrost overnight in the fridge.

[Last updated: February 9, 2014]

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