Go Back
+ servings

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!
0 from 0 votes
Print Pin
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