This moist pear bread is gluten-free but still packed with sweet flavor.
- Makes: 1 loaf
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Brown rice flour and tapioca starch contribute to make this quick bread gluten-free.
- Recipe Created By: Pear Bureau Northwest, Carol Kicinski
- 1 ½ cups superfine brown rice flour, plus more for dusting the pan
- ½ cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 ⅓ cups sugar
- ½ cup grapeseed or other neutral flavored oil
- 2 teaspoons vanilla extract
- 2 ripe pears, peeled, cored and grated
- 1 cup walnuts, chopped
- Preheat oven to 350 degrees.
- Spray a 9-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 evenly around the pan. Tap out excess flour.
- In a large mixing bowl, whisk together the 1 ½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon.
- In another mixing bowl, whisk together 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 wire rack to finish cooling.
Recipe courtesy of Carol Kicinski of www.simplygluten-free.com
Tips & Notes
This fall bread would be a perfect food gift around the holidays.