Looking for a fresh and bright flavored quick bread for your next brunch spread? Raspberries and pears make the quintessential “pear-ing” in Hy-Vee’s Vegan Raspberry-Pear Bread.

Vegan Raspberry Pear Loaf

Preheat oven to 350 degrees. Spray a 9x5-in. loaf pan with nonstick spray; set aside. Whisk together flour, baking soda, baking powder and salt in a large bowl; set aside.

Cut up Bartlett pears; place in a small food processor. Cover and pulse until mixture is smooth. You should have about 1 ¼ cups. Set aside.

Chop Anjou pear into ½-in. pieces. Toss together Anjou pear and 1 Tbsp. lemon juice in a small bowl; set aside.

Whisk together granulated sugar, canola oil, yogurt, vinegar and remaining 2 Tbsp. lemon juice in a medium bowl; stir in Bartlett pear purée. Add pear mixture to flour mixture all at once; stir just until combined. Drain Anjou pear; gently fold in.

Spread half of the batter evenly in prepared loaf pan. Sprinkle with ¾ cup raspberries; gently press a few of the berries into batter. Spread remaining batter over raspberries. Sprinkle top with remaining ¾ cup raspberries; gently press into batter. Gently smooth surface with a silicone spatula.

Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in loaf pan for 15 minutes. Remove from pan; cool completely on wire rack.

For frosting, microwave coconut oil in a small microwave-safe bowl on HIGH for 30 to 40 seconds or until melted. Whisk in ¾ cup sifted powdered sugar. Pour glaze into a sandwich-sized resealable plastic bag. Close bag and snip off one corner of bag; pipe frosting over top of loaf. Garnish with additional raspberries and powdered sugar, if desired.