It doesn’t get much better than this Spiced Pear Loaf! Unlike any other baked good out there, this recipe is perfect for winter.Jump to Recipe
The Best Loaf of Bread
There are few things better than a warm piece of homemade bread right out of the oven. This loaf yields a sweet flavor with hints of cinnamon and pieces of fresh pear ready to be eaten. Pair this gluten-free loaf with your morning coffee for the perfect breakfast!
Not only is the recipe easy to make, but it gives you the excuse to utilize pears from your local market while they’re still in season. So, if you’re looking for a new recipe to try this month, this Gluten-Free Spiced Pear Loaf is a must try!
The Perfect Pear
Much like apples or oranges, there’s a variety of pears available. But some pears are better fresh in salads than baked in loaves. As well, not all pears are in season at the same time.
Anjou pears are egg-shaped and come in green or red. They’re in peak season around late fall/ early winter. While they’re mild in flavor, they have a firm texture that holds up well for cooking, baking, or even grilling. Bartlett pears are the most well-known pear variety in the United States, and the one you’re probably most familiar seeing at grocery stores. These pears are very juicy and have a soft flesh that makes them the perfect snack. Comice pears are distinct thanks to their rotund body and short but well-defined neck. Referred to as the Christmas pear, they have a fruity aroma and flavor with a finer-less grainy texture.
For this recipe, the red Anjou pear is the pear-fect choice! With it’s firmer texture, it’s able to withstand being baked for an hour while still keeping its texture. Plus, its mild flavor allows it to take on the flavor of spices beautifully.
Time to Bake This Loaf
First thing’s first: preheating the oven. Preheat the oven to 375 degrees Fahrenheit, and then grease a bread loaf pan. I like to add a bit of coconut oil or butter to the pan, then dust it with gluten-free flour. This helps prevent the loaf from sticking to the pan.
In a medium-sized bowl, add two cups of gluten-free baking flour. My favorite is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. This flour has the perfect constituency and keeps baked goods intact. Next, add 2 teaspoons cinnamon, 1 teaspoon of baking powder, 1 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon of baking soda. Mix with a fork, then set to the side.
In another bowl, use an electric mixer to cream together three fourths cup of softened unsalted butter and three fourths cup cane sugar. Beat for about two minutes, then add three room temperature eggs and 1 teaspoon of vanilla extract. Once combined, sift in the dry ingredients.
Add the Pears & Bake
After combining the wet and dry ingredients, peel the skin off of two pears. Then, slice the pears into bite size pieces. Add the pears to the batter and use a spatula to fold in. Finally, pour the batter into the prepared baking pan. Smooth the top with the spatula, then bake for one hour.
Once the top is golden brown and the inside is cooked thoroughly, remove and allow to cool in the pan for roughly ten minutes. Then, run a clean knife along the edges of the pan to release the loaf. Place on a wire rack to cool for about twenty minutes before slicing.
Gluten-Free Spiced Pear CakeCourse: RecipesDifficulty: Easy
This loaf is the perfect sweet treat to enjoy with your morning coffee!
2 cups of gluten-free baking flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup cane sugar
3/4 cup unsalted butter, softened
3 room temperature eggs
1/4 teaspoon vanilla extract
2 Anjou pears, peeled and cubed
- Preheat the oven to 375F and grease a bread pan
- In a medium-sized bowl, combine the flour, cinnamon, baking powder, nutmeg, salt, and baking soda
- In another bowl, use an electric mixer to cream together the butter and sugar
- Add the eggs and vanilla extract, mix to combine
- Sift in the dry ingredients
- Fold in the pears with a spatula
- Pour the batter into the prepared baking pan
- Bake for 60 minutes, then allow to cool for 15 minutes in the pan
- Run a clean knife along the edges to release the loaf
- Cool on a wire rack for 20 minutes, then enjoy!
- Store in an air tight container for up to five days