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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can agave nectar be substituted for the sugar , if so, how? add it to the west just like the sugar? and i do not have superfine since i can not find it anywhere where i live, will add xanthan gum.
Yes just add with the wet like the sugar. I would lower the temperature by 25 degrees and cook a little longer because the batter will be wetter. Good luck!
Bless you, Carol! What a delicious recipe. I was out of brown riceand tap ioca flour but had organic buckwheat and arrowroot flour so I substituted. Took the first bite and was singing your praises! Lol
Yay! I am always so happy when substitutions work out well. Thanks for letting us all know.
All these gluten-free recipes must have gluten-free baking powder, and gluten-free baking soda, otherwise, they are not totally gluten free. I have to wonder if the recipes would work for me with my all gluten free baking ingredients???
Hi Kathy – I am not sure exactly what you are asking. Most baking soda and power is gluten free and it is eay to tell if it is or not. Can you be more specific as to your question?
can we add choco chips in this recipe?
Hi Rene, I see no reason why not! Enjoy.
Baked the bread yesterday. Only used 1/4cup of sugar. Trying to cut down on sugar, plus the pears are sweet enough. Like the taste, but the pears did not bake, and left the bread soggy. Baked for 1.5 hours, had to take it out for fear of drying out the outside too much. Tried with blueberry jam and it was good when it was fresh. Will have to see what it looks like today. Maybe use only one pear next time?
Hi Anna, I have some questions that will better help me answer yours. What kind of Flour did you use? Did you check to see if your oven had an accurate temperature? Let me know :) I would love to help you get it right!
I used white rice flour instead of brown, because of arsenic levels in brown rice.
Blardy lovely this :) made it with Doves farm plain flour blend (UK) and light soft brown sugar. Omitted walnuts. It came out beautifully and surprisingly didn’t taste too sweet. Will definitely be making this again.
Thanks so much Josephine! Happy to hear you’re loving it.
xo,
Carol
Wow. Was hesitant.. never made gluten-free anything before. But my husband is trying GF for skin reasons and holy pear bread – this is DELICIOUS. Moist inside, crispy on top. Dense and amazing. Great recipe. Can’t wait to try more!!
This bread is amazing! I substituted white rice flour and 1/4 cup of mashed banana for one of the eggs. The best GF bread I have made so far!
Can we substitute the brown rice flour with white rice flour? And does other fruits work with this recipe? Like banana. Really want to make these :)
Hi Hanizah,
Yeah you can substitute the flour and also the fruit!
Enjoy!
Carol