Wow family and friends with this Gluten-Free Pear Bread — a gluten-free easy baking recipe featuring fresh pears, perfect for fall!
I kid, I kid. I don’t get Botox NEARLY as much as I bake and pick up barbells.
When you’ve been cooking professionally, like I have, for 20+ years, you begin to realize a few things about yourself. For me, I’ve realized that I *say* I love to cook, but what I *mean* is I love to bake.
A few days ago, I received the most wonderful package in the mail from USA Pears. I asked friends and fans what I should make with them (if anything… plenty of people agreed to eat them fresh out of hand). While I loved all the suggestions, I knew from the beginning there would be baking involved.
As the holidays approach, I find myself daydreaming of quick breads, cakes cookies, muffins and more. I love waking my family up in the morning to the smell of something sweetly spiced and maybe even iced.
But don’t misunderstand me. Complicated creations are NOT my thing.
I love easy baking recipes that even a novice baker can make, using ingredients that aren’t hard to find and obviously, yield something so tasty my family can’t wait for me to make it again.
This Gluten-Free Pear Bread is all that and more.
I based the recipe loosely off of this Pear Granola Bread Recipe on the USA Pears website. I especially loved the idea of using in-season, ripe pears in both the bread itself and in the topping. Where their recipe opts for a granola-type streusel, I used some of the Sunnyland Pecans I had leftover from my recent Pecan Pie Bars. I LOVE a good pecan streusel and adding in the diced fresh pears truly made this a holiday-worthy breakfast bread or dessert.
Gluten-Free Pear Bread
Wow family and friends with this Gluten-Free Pear Bread — an easy gluten-free baking recipe featuring fresh pears, perfect for fall!
- Yield: 1 loaf (12 servings) 1x
- Category: Dessert or Breakfast
- Method: Baking
- 2 ripe USA Pears
- 1/2 cup olive oil
- 1 1/2 cups brown sugar (*see Note)
- 3 large eggs
- 1 teaspoon vanilla
- 240 g (2 cups) gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1/2 – 1 teaspoon xanthan gum (*see Note)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup buttermilk
- 1 tablespoon melted butter
- 1 tablespoon gluten-free all-purpose flour
- 2 tablespoons brown sugar (*see Note)
- 1/2 cup pecan pieces (I used Sunnyland Farms)
- 1/2 teaspoon ground cinnamon
- 1/4 cup powdered sugar (*see Note)
- 2 tablespoons heavy cream
- Preheat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray.
- Cut one pear in half. Dice one pear half and set aside for Streusel. Grate remaining pear and pear half to yield 1 cup grated pear.
- Cream oil and brown sugar; beat in eggs and vanilla. Stir in grated pear.
- Whisk together flour and next 6 ingredients (through ginger). Add to oil mixture alternately with buttermilk. Pour into prepared pan.
- Combine remaining Streusel ingredients and toss with reserved diced pear. Sprinkle over top of batter in pan and press in slightly to batter.
- Bake for 1 hour – 1 hour and 10 minutes or until wooden pick inserted in center of loaf comes out clean. Cool bread in pan 10 minutes.
- Remove bread from pan. Combine powdered sugar and cream. Drizzle over bread.
Keywords: Easy Baking Recipe, Easy Gluten Free Baking Recipe
*Sugar Note: When testing my recipes, I use a homemade sugar mixture composed of equal parts sugar and equal parts of the Swerve sugar substitute equivalent. I personally find this 1/2 and 1/2 mixture of Sugar and Swerve to be the only sugar substitute mix that does not compromise on taste or texture in baking. Using this ratio cuts the overall sugar in half in recipes and my family still loves the taste. Swerve is available as granulated sugar, brown sugar and confectioner’s (powdered) sugar.
Before you go, check out these recent Podcasts & Recipes:
- no. 73 – The Microblading Episode
- Gluten-Free Sweet Potato Chocolate Chip Bread
- Gluten-Free Cranberry Pecan Breakfast Rolls
- no. 72 – The Breast Lift Episode
- Low FODMAP Pumpkin Bread
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