Gluten Free Pear Bread Recipe
Updated Feb 15, 2021, Published Apr 26, 2011
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In my mind, there is nothing more comforting than having a yummy gluten-free “something” baking in the oven. Unless that yummy gluten-free “something” is in the form of bread, then it goes from comforting to bliss. I am not much of a traditional bread maker but I am one heck of a quick bread maker.
I love quick breads; there is no kneading and rising, they take just a few moments to whip up and the house smells like heaven while they are baking. Plus you just gotta love anything that uses the words “quick” and “bread” together! My favorites up until now have been banana and zucchini. But they just demoted because my new favorite is Gluten Free Pear Bread.
OMG! Talk about delicious – delicate pear flavor, just sweet enough, moist with a golden brown crust and that gorgeous split down the middle. Why didn’t I think of using pears in a quick bread before? They add such an elegant sweetness and delightful moistness – this bread certainly deserves to be at the top of my list for favorite gluten free quick breads!
Not only is this bread gluten and dairy free, I even snuck in some whole grains by making it with brown rice flour. For those of you who think xanthan or guar gum is an essential for gluten-free baking, let me just say au contraire. No gum in this bread at all; just a mixture of brown rice flour with tapioca starch. You can even change up the starch to suit your own tastes and what is in your pantry, corn and potato starch work just as well.
I am already considering this recipe as a jumping off point for further creations, a touch of cardamom perhaps? A simple glaze made of buttermilk and powdered sugar? Maybe even a sugar free version is in my future.
Whip up this bread, enjoy the homey comforting scents wafting through the air while it bakes, then grab a cup of coffee or tea, and prepare to be happy – very, very, happy!
Gluten Free Pear Bread Recipe
Ingredients
- 1½ cups superfine brown rice flour, plus more for dusting the pan
- ½ cup tapioca or corn or potato starch
- 1 teaspoon baking powder
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 1/3 cup sugar
- ½ cup grapeseed or other neutral flavored oil
- 2 teaspoons pure vanilla extract
- 2 ripe pears, peeled, cored and grated
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with gluten-free non-stick cooking spray, add some brown rice flour and shift it back and forth in order to spread the flour evenly around the pan, tap out the excess flour.
- In a large mixing bowl whisk together the 1½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon. In another mixing bowl whisk together the eggs, sugar, oil and vanilla. Add the wet ingredients to the dry and stir to combine. Add the pears and walnuts and pour the batter into the prepared pan. Bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this but instead of a pear bread, I ended up with apple mini bundts. I should have it on the blog, later today, if you want to check it out.
Sounds delish!
I am going to make this today! I have some crystalized ginger that is begging to be put on top though. Mmm, pears and ginger go together like peas and carrots (only so much more yummy!!) Thank you for such yummy recipes!
Oh yes, I can already taste it with the giner – great idea!
Hi Carol,
This looks amazing! I’ve added this recipe to my Favorite Recipes post for this week. Enjoy! ~Aubree
Thank Aubree – you are always so generous and thoughtful!
xo,
carol
i love the idea of pear bread this looks fab! It just sounds light and wonderful can’t wait to try this recipe.
I saw one more likely with this Pear bread. All same in color, texture but not sure with the taste it gives. Let me copy its recipe and give it to my friend and we try to cook for it. Thanks for sharing it in here.
Hi: This looks delicious! Wondering if you’ve tried it egg free. I was planning to substitute chia or flax seed in place of eggs. Would love to hear if you’ve experimented. I’ll be sure to let you know how it turns out egg-free. Thanks!
I have not tried it egg free but please let me know what happens if you do!
This recipe is simple to make and SO delicious! I did substitute 1/3 cup of brown sugar because I was was short on white sugar and it’s splendid. All of my taste testers said, “This is gluten free? I can’t taste any difference.” HA!!!!! I’m cooking gluten free for my guests all of the time in my house from now on.
Love the ginger idea. How would I substitute for the sugar with a different sweetener? Honey, agave nectar, brown rice syrup, molasses? I’m new to healthy cooking, and it seems to be all about the substitutions…but which to pick?
My first choice of substitute would be coconut or palm sugar as it is dry and can be replced cup for cup but that is not as easy to find as some other natural sweeteners. Next choice would be agave – I would use 1 cup of agave and cut the oil in half, reduce the opven temperature by 25 degrees and cook longer. There is a lot of trial and error in baking gluten free, sugar free, etc but once you get the hang of it, it is easier and will be like second nature to you!
Mmmm, this looks good. It reminds me of my banana bread I make with Pamela’s Baking Mix. I think I have some pears, I’ll have to try this out.
WOW!!! I made this recipe this cold, fall afternoon and it not only smells fabulous, it tastes so yummy! I didn’t have enough rice flour so I used 1/2 cup rice flour, 1/2 cup millet flour, and 1/2 cup sorghum. I also used an egg replacer and added in 1 teaspoon ginger for some of the cinnamon. It made the house smell like carmel apples! Great recipe, I will be keeping this one at the front of my cookbook! Thank you!
Thanks Sage and I really appreciate you giving us the blend you used and I am sure so do my readers! I just love the fact that recipes can be so adaptable.