Pear Bread

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This gluten free pear quickbread is so moist and has so much pear flavor. It's beautiful when made in a bundt pan and dusted with powdered sugar. Such a great breakfast or dessert recipe!
A pear bundt cake sprinkled with powdered sugar on a white plate.

What do you when life gives you a bunch of overly ripe pears? You make pear bread of course! Every year my dad gets a basket of pears from work. I’m normally one of the only ones who end up eating them. By the time I got home from school last Thursday they were already pretty ripe. I know I like food and all but eating 7 pears in a few days is impossible. In order to save the pears from an untimely death (in the garbage) I decided to make this pear bread. I suffered some set backs in the making of this bread, but I fortunately I still prevailed. Have you ever been half way through a recipe and realized that you’re missing a main ingredient–like say an egg? Oh that happened. I had already put most of my ingredients in their respective bowls when I realized we only had 2 eggs and I needed 3. A normal person might say, “Oh time for a quick trip to the store to get some eggs!” But not me. I’m playing the role of lazy college student on winter break this week. I did some Googling and found an adequate substitute for an egg: 1 1/2 tbsp oil, 1 1/2 tbsp water, and 1 tsp baking powder. Surprisingly, it actually worked. I probably wouldn’t use it as a substitute for all of the eggs in a recipe but when you’re only missing one it seems to do the job. Another thing that I had problems with is that the original recipe said to shred the pears. My pears were far too ripe to do that so I just diced them as small as I possibly could. I actually liked it this way because it added a little texture. So if your pears are firm but ripe you can try shredding two cups, but if your pears are overly ripe like mine I would suggest peeling the pear and then just cutting it up as small as possible. As for the topping, I just dusted a little powdered sugar over the bread when I was done but I think some kind of cream cheese or caramel icing would be really good too!

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A pear bundt cake dusted with powdered sugar on a white plate.

Gluten Free Pear Quickbread

This gluten free pear quickbread is so moist and has so much pear flavor. It's beautiful when made in a bundt pan and dusted with powdered sugar. Such a great breakfast or dessert recipe!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 18 servings
Calories: 349kcal
Author: Megan

Ingredients

  • 3 cups gluten free flour blend
  • 3/4 tsp xanthan gum (if your blend doesn't already contain it)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 3/4 cup vegetable oil
  • 3 eggs (lightly beaten)
  • 2 cups sugar
  • 2 cups (ripe pears, shredded (I did 2 overly ripe pears diced to get about 2 cups))
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease and prepare a bundt ban.
  • In a large bowl, whisk together flour, xanthan gum (if using), baking soda, baking powder, salt and cinnamon.
  • In a medium bowl, mix together vegetable oil, eggs, sugar, and vanilla extract.
  • Peel and core pear and then shred them (or dice finely). You will need 2 cups of the pears.
  • Add the pears to the wet mixture. Mix until well combined.
  • Pour the pear/wet mixture into the flour mixture.
  • Stir until there are no more streaks of flour in the batter.
  • Pour batter into the bundt pan.
  • Bake for 50 minutes, or until an inserted toothpick comes out clean.
  • Cool on a wire rack for 10 minutes and then carefully flip the bundt pan over to release the bread. Sprinkle with powdered sugar to serve.

Nutrition

Calories: 349kcal | Carbohydrates: 37g | Protein: 21g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 255mg | Potassium: 304mg | Fiber: 2g | Sugar: 22g | Vitamin A: 130IU | Calcium: 65mg | Iron: 1.4mg
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Source: Recipe from Food Librarian

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4 Comments

  1. Hi Amber! I think you could use cake flour instead but just keep in mind that cake flour produces a lighter and more delicate texture than AP so it might not be as sturdy. Let me know how it goes!

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