Caramelized Pear-Buckwheat Bread
Published Aug 16, 2022
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Buckwheat flour has a rich brown color and a nutty flavor that goes so well with the decadent sweetness of the caramelized pears in this delicious gluten-free Caramelized Pear-Buckwheat Bread.
Gluten-Free Caramelized Pear-Buckwheat Bread
Ingredients
- 3 firm-ripe pears of choice
- ½ cup (125 mL) unsweetened oat milk
- 1 tablespoon (15 mL) apple cider vinegar
- 9 tablespoons (127 g) vegan butter, , divided, plus more for greasing the pan
- 1 cup (200 g) brown sugar, divided
- 1 teaspoon (5 mL) pure vanilla extract
- Kosher or fine sea salt
- 1½ cups (180 g) gluten-free all-purpose flour that includes xanthan gum , (I used Bob’s Red Mill)
- ½ cup (60 g) buckwheat flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (1.3 g) ground cinnamon
- ¼ teaspoon (0.5 g) ground cardamom
- Pinch of ground nutmeg
- 2 large eggs, , slightly beaten
Instructions
- Preheat the oven to 350°F. Grease and line a 9x5x3-inch loaf pan with parchment paper, allowing the two long sides to overhang; set aside.
- Core and chop 2 pears into ½-inch pieces; set aside. In a small cup, stir together milk and apple cider vinegar; set aside. In a small pot set over low heat, melt 1 stick of butter; set aside.
- In a medium skillet set over medium-high heat, melt remaining 1 tablespoon of butter. Add ¼ cup of sugar, reserved chopped pears, vanilla, and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until the pears are softened and caramelized; set aside.
- In a large bowl, combine flours, baking powder, baking soda, spices, and ¼ teaspoon of salt; set aside.
- In a medium bowl, combine eggs, remaining ¾ cup of sugar, melted stick of butter, and milk/vinegar mixture. Add egg mixture to flour mixture and stir until moistened. Fold in caramelized pear pieces, with juices and all.
- Pour batter into prepared pan and smooth the surface. Thinly slice remaining pear and artfully arrange on top. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 10 minutes before removing from pan.
Notes
To make this bread egg free, mix 2 tablespoons ground flaxseed meal with 6 tablespoons of water. Let sit for 15 minutes to thicken. Use as directed in the recipe.
Nutrition facts calculated for the entire loaf. Actual nutrition facts per serving will vary based on the size of the bread slices.
Nutrition facts calculated for the entire loaf. Actual nutrition facts per serving will vary based on the size of the bread slices.
Nutrition
Calories: 3067kcalCarbohydrates: 481gProtein: 43gFat: 123gSaturated Fat: 25gPolyunsaturated Fat: 35gMonounsaturated Fat: 55gTrans Fat: 19gCholesterol: 342mgSodium: 2465mgPotassium: 1614mgFiber: 42gSugar: 280gVitamin A: 809IUVitamin C: 23mgCalcium: 1062mgIron: 14mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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