Pear Spiced Bread (Gluten-Free)
This easy GF pear loaf cake is soft, moist, and perfectly spiced. Made with fresh pears, it’s perfect for breakfast, a snack, or a fall dessert. This quick bread can be enjoyed plain or with cream cheese frosting.
Ingredients
- 1 and 3/4 cup 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.
- Beat oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a large bowl.
- Add the mixture to the dry ingredients and mix. Add the seeded, sliced, cubed pears and the chopped, toasted walnuts and mix until well incorporated. Pour the mixture into the prepared pan.
- Bake for 40 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
- Let cool before removing.
Notes
Store the cake covered at room temperature or in the refrigerator for several days.
Freeze the bread in an air-tight container or freezer bag; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10/15 minutes.