Pear and raspberry bread

1 Heat the oven to 160°C/fan 140°C/gas 3. Grease and line a 900g loaf tin with olive oil spray and non-stick baking paper.

2 Blitz the pear halves to a purée in a food processor, then set aside. Sift the flour into a large bowl, then add the husks from the sieve. Stir in the coconut and the sweetener.

3 Whisk the milk, egg and vanilla together in a jug. Add to the flour mixture, along with the pear purée and sunflower oil, then stir until just combined. Add three-quarters of the raspberries.
Spoon the mixture into the prepared loaf tin. Sprinkle evenly with the remaining raspberries. Bake for 1 hr–1 hr 15 min until an inserted skewer comes out clean.

4 Cool in the tin for 10 min, then transfer to a wire rack to cool completely before slicing. Serve with extra raspberries, if using.