A tempting and satisfying breakfast or snack, this loaf is packed with muesli, sugar-reduced cranberries and wholemeal flour. Best part, it's freezer-friendly!
- 410 g canned pear slices in juice
- ½ cup vegetable oil
- 2 eggs, lightly beaten
- ⅔ cup brown sugar, firmly packed
- 2 cups wholemeal self-raising flour
- ½ cup reduced sugar dried cranberries
- 1 cup muesli
- butter, to serve (optional)
- Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
- Drain pears, reserving ½ cup juice. Thinly slice pears.
- Whisk oil, eggs, sugar and reserved juice in a large bowl until combined. Stir in pears.
- Sift flour over the top of pear mixture. Return any husks to bowl. Add cranberries and ½ cup of the muesli. Stir until combined. Spoon into prepared pan. Sprinkle over remaining muesli.
- Cook in a moderate oven (180C) for about 1 hour, or until cooked when tested. Stand in pan for 15 minutes. Turn out onto a wire rack to cool.
- Serve loaf warm or cold. If preferred, cut into thick slices and toast. Serve with butter.
Loaf can be made up to three days ahead. Store in an airtight container, or freeze slices wrapped in plastic wrap for up to a month. When ready to serve, place frozen slices into a sandwich press until golden.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.3 g|
|Total carbohydrates||81.2 g|
|- Sugars||43.6 g|
|Dietary fibre||4.8 g|