Gluten-Free Spiced Pear Bread

Ingredients

• 2 cups gluten-free all-purpose flour blend (such as a mix of rice flour, tapioca starch, and potato starch) 2 cups gluten-free all-purpose flour blend (such as a mix of rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg 0.5 tsp ground nutmeg
• 1 cup ripe pears, peeled, cored, and diced into small pieces 1 cup ripe pears, peeled, cored, and diced into small pieces
• 0.75 cup warm milk (dairy or non-dairy) 0.75 cup warm milk (dairy or non-dairy)
• 2 large eggs 2 large eggs
• 3 tbsp melted unsalted butter or neutral oil 3 tbsp melted unsalted butter or neutral oil
• 0.5 cup granulated sugar 0.5 cup granulated sugar

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, ground cinnamon, and ground nutmeg. Ensure all the dry ingredients are thoroughly combined, creating a uniform mixture.

2. 2

   In a separate medium bowl, whisk together the warm milk, eggs, melted butter or oil, and granulated sugar until well combined and slightly frothy. This wet mixture will form the base of your bread's batter.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick and slightly lumpy; fold in the diced ripe pears until evenly distributed throughout the batter.

4. 4

   Prepare a standard loaf pan by greasing it well and lining it with parchment paper, leaving some overhang for easy removal. Spoon the batter into the prepared loaf pan, spreading it evenly. You can gently tap the pan on the counter a couple of times to help settle the batter and remove any large air pockets.

5. 5

   Bake in a preheated oven at 375°F (190°C) for approximately 30-35 minutes, or until a wooden skewer inserted into the center of the bread comes out clean and the top is golden brown. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.