Gluten-Free Spiced Pear Bread

Ingredients

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

Instructions

1. 1 Preheat the oven to 350°F (175°C). In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), 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 9x5-inch 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 for 50 to 60 minutes, until a skewer in the center comes out clean. Tent with foil after 35 minutes if the top browns too fast. 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.

Tips & Notes

• Use pears that are ripe but still firm, such as Bosc or Anjou. Very soft pears release juice and leave a wet streak at the bottom of the loaf.
• Toss the diced pears in 1 tablespoon of the flour mixture before folding them in to keep them from sinking.
• This loaf slices more cleanly the next day. Wrap it once it's cool, and freeze extra slices with parchment between them.

Common questions