Gluten-free Pear Spiced Bread
This easy gluten-free pear bread is soft, moist, and full of fresh pear flavor. It’s spiced with cinnamon, ginger, and nutmeg, which gives this quick bread a flavor perfect for fall baking. Made with fresh pears, brown sugar, and toasted walnuts, this gluten-free pear bread is simple to prepare and makes a delicious breakfast, afternoon snack, or dessert. Enjoy it plain or topped with cream cheese frosting.
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About this gluten-free fresh pear quick bread
This gluten-free pear loaf cake is soft and moist. The pears become tender as they bake, while the cinnamon, ginger, and nutmeg give it a warm, spiced flavor. Toasted walnuts add a little crunch and pair especially well with the soft pears. If you love fall baking, you can’t miss these amazing pear ginger muffins.
This quick bread comes together with simple ingredients. It’s perfect for breakfast, brunch, or as a snack. Plus, it freezes wonderfully! Slice the bread before freezing so you can enjoy individual portions whenever you want.
Ingredients
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- Sugar: light brown sugar that adds sweetness and moisture.
- Oil: natural oil, like sunflower oil.
- Eggs: room-temperature eggs are better.
- Milk: whole milk for the best flavor and consistency.
- Pears: fresh, ripe pears, but not overripe; they must keep their shape while baking.
- Spices: Cinnamon, ginger, and nutmeg complement the fresh pears.
- Walnuts: chopped toasted walnuts.
How to make gluten-free spiced pear bread
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
Whisk together gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl. Set aside.
In a large bowl, whisk oil, sugars, eggs, milk, and vanilla extract.
Add the mixture to the dry ingredients and mix until combined. Avoid overmixing.
Fold in the seeded, sliced, cubed pears and the chopped, toasted walnuts and mix gently until well incorporated.
Pour the mixture into the prepared pan.
Bake for 40 minutes or until a toothpick inserted into the center of the bread comes out clean, with no batter streaks. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
Let cool before removing and slicing.
Storing
Store the cake covered at room temperature or in the refrigerator for several days.
Let the loaf cool completely and slice it before freezing. Place the slices in an airtight container or freezer bag, and you can remove individual portions. Reheat the cake in a medium oven for 10-15 minutes.
Baking Tips
- Pears: Use ripe but firm pears; they must keep their shape while baking. Overripe pears can release too much liquid and become mushy during baking.
- Cut the pears into similar-sized pieces. This helps them bake evenly.
- Toast the walnuts before adding them to the batter. Toasting brings out their natural flavor.
- Don’t overmix the batter. Mix just until combined for a tender loaf.
- Let the bread cool before slicing. Don’t slice while it’s hot; allowing the loaf to cool makes it easier to slice cleanly.
FAQ
Do I have to peel the pears? Yes, peel the pears for a softer texture. The peeled pears become tender as they bake and incorporate nicely into the moist crumb.
What are the best pears for pear bread? Use pears that are ripe but still firm; they must keep their shape while baking, such as Bartlett, Bosc, or Anjou pears. Avoid overripe pears because they can release too much moisture into the batter.
Can I make this pear bread without walnuts? Yes, you can omit the walnuts, or replace them with raisins or dried cranberries.
Can I use canned pears instead of fresh pears? Fresh pears are best for this recipe; canned pears contain more liquid and can make the bread too wet.
Variations
- Flour: replace 1/2 cup of gluten-free all-purpose flour with 1/2 cup of almond flour.
- Spices: feel free to play with the spices; you can add cloves to complement the bread flavor.
- Topping: top the cake with cream cheese frosting to add richness.
- Add-ins: feel free to add raisins, chocolate chips, or dried cranberries.
For more fall treat recipes
If you love fall baking, you can’t miss these recipes:
Pear Spiced Bread (Gluten-Free)
Ingredients
- 1 and 3/4 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/3 cup natural oil
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 2 cups fresh ripe pears, peeled, seeded, and cubed
- 3/4 cup walnuts, toasted and chopped
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
- Whisk together gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl. Set aside.
- In a large bowl, whisk oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract.
- Add the mixture to the dry ingredients and mix until combined. Avoid overmixing.
- Fold in the seeded, sliced, cubed pears and the chopped, toasted walnuts, and mix gently until well incorporated.
- Bake for 40 minutes or until a toothpick inserted into the center of the bread comes out clean, with no batter streaks. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
- Let cool before removing and slicing.