Preheat oven to 180 degrees Process the raspberries to make a puree - you could just crush and whisk if you didn't have a processor (or you may like to heat and mix then cool).

Place the rest of the ingredients in a food processor and process for about 20 seconds - if you are mixing with a mixer start with egg and oil and add chopped pears, flour and bicarb.

Add half the mixture into a greased loaf pan and then add half the raspberry puree, fold in gently - then add the rest of the mixture and puree, again ribbon it through the mix.

I love how this food processor has a smaller inner bowl and a larger outer bowl, you don't need to wash up in between!

Bake for 1 hour, cool on rack and slice when cooled.

Suitable to freeze for up to 2 months in an airtight container or wrap.

Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.