Gluten Free Pear Bread
Looking for a deliciously moist and dense sweet bread that also happens to be FAILSAFE and gluten free? No, it’s not a unicorn. It’s this gluten free pear bread.
I’m a HUGE fan of sweet breads like banana bread and pumpkin bread. Both have a really special place in my heart and I have fond memories of devouring slice after slice as a child (and an adult, let’s be honest). So when banana and pumpkin were stricken from the list of FAILSAFE ingredients, I kind of figured sweet bread would be out of the question.
BOY WAS I WRONG.
And thank gawd.
It took a few tries to get this one right. The first batch of gluten free pear bread I made overflowed and dripped onto the bottom of my oven causing the entire house to stink of burnt food for dayyyyys. I also undercooked it and the bread had a super gooey center. The good news it, it tasted delicious, so I knew that I was onto something.
The second attempt was perfection. No overflowing. No gooey center. Just deliciously dense and moist sweet bread. The third and fourth attempt were a bit less great. Both had that darn gooey center again because I forgot to do the toothpick test.
My family didn’t seem to mind, though. We managed to polish off each loaf in about 36 hours. The kids and the husband all enjoyed it. The only reason I haven’t made another loaf right now is because we don’t have any pears left. I’m going to need to try making it with canned pears next. Because that would make it even easier to create.
In the meantime, make the gluten free pear bread. And make sure you DO THE TOOTHPICK TEST so you don’t end up with a gooey center like I did. (Consider yourself warned.)
Gluten Free Pear Bread
Looking for a fall-inspired sweet bread that’s deliciously dense and moist and gluten-free? No, it’s not a unicorn. It’s this gluten free pear bread!
Preheat oven to 350°F/180°C. Line a loaf pan with parchment paper and spray or brush with oil.
In a mixing bowl, combine flour, sugar, baking soda, and salt. Whisk to combine. Add in the rice milk, egg, maple syrup, canola oil, and grated pear. Stir to combine.
Pour batter into your prepared pan and sprinkle with about 1 tbsp of sugar if you’d like a crispy top.
Transfer to the oven and bake for 45-50 minutes, or until a toothpick comes out clean. Allow to cool before slicing.
- Amount Per Serving
- Calories 273kcal
This recipe is FAILSAFE and RPAH ELIMINATION DIET friendly. It’s also gluten free, dairy free, soy free, and low salicylate.