Ingredients 1 1/4 cup raisins (or sultanas)
1 large pear, peeled and diced into 1 cm cubes
2 tsp cinnamon
1 1/2 cups boiling water (to soak raisins)
1/2 cup sugar
2 cups self raising flour (gluten free if required)
1 tsp baking soda
1/8 tsp salt
1 cup milk (lactose free if required)
1/4 cup melted butter (or nuttelex if lactose free)
Place the raisins, 1/2 tsp cinnamon and boiling water in a bowl. Stir to combine.
Place the pear, 1/2 tsp cinnamon, 2 tbsp sugar in a bowl. Stir to combine.
Stand the raisins and pear for 30 minutes.
In a large bowl whisk the self raising flour, bicarbonate soda, salt, remaining sugar and cinnamon to combine.
The raisins, pear and dry ingredients
Preheat the oven to 180 degrees. Line a 12 cm x 23 cm loaf tin with baking paper.
Beat the milk and eggs in a bowl until combined.
Make a well in the centre of the flour mixture, pour the egg mixture into the centre and stir to combine.
Drain the raisins add them and the pear to the dough. Stir to combine.
The cinnamon gives the dough great flavour and colour
Transfer the dough to the loaf tin. Pour the melted butter on the top of the dough, tilting the tin if necessary so the surface is covered.
Bake for 45 - 50 minutes until the bread is brown on top and a skewer comes out clean.
Cool in the tin.
Slice and serve.
The melted butter makes this bread golden on top
Store in the refrigerator or freeze whole.
The pear can be substituted with apple.
The raisins can be substituted with dried cranberries.