Pear Bread

[Aretaeus Cappadocia]

I adapted this to be a gluten-free recipe from www.tasteofhome.com/recipes/autumn-pear-bread.

Wonderful flavor profile, great texture, fairly easy to make. The almond flavor from the almond flour complements the pear flavor.

Ingredients

• 1 cup almond flour
• 1 cup sweet rice flour
• 1 cup millet flour
• 2 Tablespoons tapioca flour
• 1 cup sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 6 tablespoons cold butter
• 3 large eggs, room temperature
• 3/8 cup buttermilk (1 tsp white vinegar + 3/8 cup milk)
• 2 teaspoon vanilla extract
• 1 ½ cup finely chopped ripe pears (1-2 med/large pears. You could peel them but I don't)

Directions

• (optional) cut butter into pats, place on saucer in the refrigerator while prepping other ingredients
• In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg. (I use a whisk to mix)
• Cut in butter until mixture resembles coarse crumbs. (I use pastry blender)
• Combine eggs, buttermilk and vanilla (I use same whisk); stir into flour mixture just until moistened. (I use a mixing spoon)
• Fold in pears. (mixing spoon)
• Spoon into 2 greased 5 x 8 inch loaf pans
• Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes before removing from pans on to wire rack. Allow to cool completely.
• Not sure how long you can keep this at room temperature because it gets eaten quickly

[Scott Adams]

This recipe looks great--thanks for sharing it! Recipes used to be among the most common posts here. I hope more are shared.

[Harris]

That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy.

I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade.

Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?

[Aretaeus Cappadocia]

To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special.

I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try.

Have not tried cinnamon in this recipe. I imagine it would work.

As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.