Gluten Free Pear Bread Recipe

by Carol Kicinski on April 26, 2011

Gluten Free Pear Bread To my mind there is nothing more comforting than having a yummy gluten-free “something” baking in the oven. Unless that yummy gluten-free “something” is in the form of bread, then it goes from comforting to bliss. I am not much of a traditional bread maker but I am one heck of a quick bread maker.

I love quick breads; there is no kneading and rising, they take just a few moments to whip up and the house smells like heaven while they are baking. Plus you just gotta love anything that uses the words “quick” and “bread” together! My favorites up until now have been banana and zucchini. But they just demoted because my new favorite is Pear Bread.

OMG! Talk about delicious – delicate pear flavor, just sweet enough, moist with a golden brown crust and that gorgeous split down the middle. Why didn’t I think of using pears in a quick bread before? They add such an elegant sweetness and delightful moistness – this bread certainly deserves to be at the top of my list for favorite gluten free quick breads!

Not only is this bread gluten and dairy free, I even snuck in some whole grains by making it with brown rice flour. For those of you who think xanthan or guar gum is an essential for gluten-free baking, let me just say au contraire. No gum in this bread at all; just a mixture of brown rice flour with tapioca starch. You can even change up the starch to suit your own tastes and what is in your pantry, corn and potato starch work just as well.

I am already considering this recipe as a jumping off point for further creations, a touch of cardamom perhaps? A simple glaze made of buttermilk and powdered sugar? Maybe even a sugar free version is in my future.

Whip up this bread, enjoy the homey comforting scents wafting through the air while it bakes, then grab a cup of coffee or tea, and prepare to be happy – very, very, happy!

gluten free pear bread dairy free

Gluten Free Pear Bread Recipe


1½ cups superfine brown rice flour, plus more for dusting the pan
½ cup tapioca (or corn or potato) starch
1 teaspoon baking powder
1 teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
2 large eggs
1 1/3 cup sugar
½ cup grapeseed (or other neutral flavored) oil
2 teaspoons pure vanilla extract
2 ripe pears, peeled cored and grated
1 cup walnuts, chopped


Preheat oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with gluten-free non-stick cooking spray, add some brown rice flour and shift it back and forth in order to spread the flour evenly around the pan, tap out the excess flour.

In a large mixing bowl whisk together the 1½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon. In another mixing bowl whisk together the eggs, sugar, oil and vanilla. Add the wet ingredients to the dry and stir to combine. Add the pears and walnuts and pour the batter into the prepared pan. Bake for 60 – 70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.


This gluten free recipe makes 1 loaf.

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Categories:    Breads
  • Jeanine

    This loaf looks amazing, Carol! And I think a touch of cardamom would be a fantastic addition, great idea!

    • Carol Kicinski

      That’s what I am thinking too!

  • Jesica Ronning

    This looks amazing! Thanks once again!

    • Carol Kicinski

      Thank you Jesica!

  • Wendy @ Celiacs in the House

    I’m asking myself the same question. Why didn’t I think of baking with pears? Your Pear Bread has my mind spinning with possibilities and also wanting to reach into that gorgeous photo to steal a slice.

  • InTolerantChef

    Ooooh pears are so lovely and sweet. Great idea to put them in the bread!

    • Carol Kicinski

      I have to say, every once in a while I do have a good idea and this was one:)

  • Shirley @ gfe

    I love the sweetness that ripe pears add to baked goods, Carol. This quick bread is gorgeous and I’m with you on quick bread–it’s my personal fave! Thanks for this recipe, dear. Will make it very soon!


    • Carol Kicinski

      Thank you my dear!

  • Lucy

    I can’t believe this bread is gluten free! I am new to a gf diet and have not done any baking yet but this looks so simple and delicious. Thank you.

    • Carol Kicinski

      Hi Lucy, it does not have to be complicated to go gf. Good luck!

  • CassidyS

    This looks sooooo good-thanks!

    • Carol Kicinski

      Thank you!

  • heidileon

    definitely, definitely trying this gf bread!. It looks delicious AND easy to prepare (oh, and I happen to have all the ingredients!)

    • Carol Kicinski

      Yay, let me know what you think!

  • Chaya

    Carol, I have been wanting to bake a bread with pears for my husband for ages but have not gotten to it. Thanks for setting me up with the recipe. Hoping mine looks as good as your bread does.

  • http:/ Chaya

    If you have a moment, would you link this to Let’s Do Brunch? Thanks for considering it. Chaya

    • Carol Kicinski

      OK, I tried but it really got screwed up! Sorry. I would be happy to try again, can you remove the one I tried to put up?

  • Chaya

    I made this but instead of a pear bread, I ended up with apple mini bundts. I should have it on the blog, later today, if you want to check it out.

    • Carol Kicinski

      Sounds delish!

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  • Claire

    I am going to make this today! I have some crystalized ginger that is begging to be put on top though. Mmm, pears and ginger go together like peas and carrots (only so much more yummy!!) Thank you for such yummy recipes!

    • Carol Kicinski

      Oh yes, I can already taste it with the giner – great idea!

  • Aubree Cherie

    Hi Carol,

    This looks amazing! I’ve added this recipe to my Favorite Recipes post for this week. Enjoy! ~Aubree

    • Carol Kicinski

      Thank Aubree – you are always so generous and thoughtful!

  • michele busch

    i love the idea of pear bread this looks fab! It just sounds light and wonderful can’t wait to try this recipe.

  • Gluten Intolerance

    I saw one more likely with this Pear bread. All same in color, texture but not sure with the taste it gives. Let me copy its recipe and give it to my friend and we try to cook for it. Thanks for sharing it in here.

  • Kathy Weinkle

    Hi: This looks delicious! Wondering if you’ve tried it egg free. I was planning to substitute chia or flax seed in place of eggs. Would love to hear if you’ve experimented. I’ll be sure to let you know how it turns out egg-free. Thanks!

    • Carol Kicinski

      I have not tried it egg free but please let me know what happens if you do!

  • Joan McMullin

    This recipe is simple to make and SO delicious! I did substitute 1/3 cup of brown sugar because I was was short on white sugar and it’s splendid. All of my taste testers said, “This is gluten free? I can’t taste any difference.” HA!!!!! I’m cooking gluten free for my guests all of the time in my house from now on.

  • Aries

    Love the ginger idea. How would I substitute for the sugar with a different sweetener? Honey, agave nectar, brown rice syrup, molasses? I’m new to healthy cooking, and it seems to be all about the substitutions…but which to pick?

    • Carol Kicinski

      My first choice of substitute would be coconut or palm sugar as it is dry and can be replced cup for cup but that is not as easy to find as some other natural sweeteners. Next choice would be agave – I would use 1 cup of agave and cut the oil in half, reduce the opven temperature by 25 degrees and cook longer. There is a lot of trial and error in baking gluten free, sugar free, etc but once you get the hang of it, it is easier and will be like second nature to you!

  • Tammy

    Mmmm, this looks good. It reminds me of my banana bread I make with Pamela’s Baking Mix. I think I have some pears, I’ll have to try this out.

  • Sage

    WOW!!! I made this recipe this cold, fall afternoon and it not only smells fabulous, it tastes so yummy! I didn’t have enough rice flour so I used 1/2 cup rice flour, 1/2 cup millet flour, and 1/2 cup sorghum. I also used an egg replacer and added in 1 teaspoon ginger for some of the cinnamon. It made the house smell like carmel apples! Great recipe, I will be keeping this one at the front of my cookbook! Thank you!

    • Carol Kicinski

      Thanks Sage and I really appreciate you giving us the blend you used and I am sure so do my readers! I just love the fact that recipes can be so adaptable.

  • Linda Smith

    this looks so good. pears vary so much in size, has anyone measured the amount of grated pears that works best? thanks so much, Linda

    • Carol Kicinski

      That would be a good thing, right? All I can say now is that I use medium sized pears – I know that os not too precise but I hope it helps.

  • Vicky

    I just started making some gluten free things so am not seasoned at it. I made this loaf with all the same ingredients. I used potato starch and the only oil I had was canola. It baked up great, but seems very crumbly, even when cold. I can’t really make a good slice. It tastes great, but is there something to make it more moist and hold together like the picture? Thanks!

    • Carol Kicinski

      It should not have been crumbly unless it was overcooked or you didn’t use a really finely milled flour – what brand did you use?

      • Vicky

        I used Bob’s Red Mill stone ground brown rice flour and also the Bob’s potato starch. Would canola oil make the difference? I baked it at 350 for right about an hour, that’s when the toothpick came out clean. It’s very crumbly, the loaf broke in half and I can’t make a slice. But my husband (who is needing the gluten free) loved it anyway and just ate it with a fork, but I would love to make it again and have it slice. Thanks for any help.

        • Patricia Richetto

          I just thought of an additional idea. Crumbly, dry breads make a super bread pudding using coconut milk. A great way to use up stale breads.

          • Carol Kicinski

            Good point! I love bread pudding.

      • Patricia Richetto

        Vicky, You might try using Extra Virgin Olive Oil to replace the canola oil for a moist, tender product. The tapioca starch sticks together better, I think. I also find that measuring each ingredient exactly makes a difference in the final product. If you are using a convection oven, you also have to adjust the temperature down 25 degrees to prevent drying out the bread or burning the crust. I hope something here works for you. GF baking is trial and error at first until you get the hang of it; but well worth it.

        • Carol Kicinski

          Thanks for all you tips Patricia! And measuring properly really does matter with baking.

  • Sabrina

    Have made this twice now – LOVE it – this time I made it with homemade “Apple Pie Spice” instead of just cinnamon based on one of your comments on here about maybe adding cardamon – it.was.even.more.delish! Very good recipe – planning on using the leftovers of the loaf for french toast this weekend. Thanks for your blog!

    • Carol Kicinski

      Thank you so much Sabrina!

  • Linda

    Could you make this just using an all purpose gluten free baking mix like Pamela’s? I’ve just started the GF and haven’t built up a supply of baking flours yet as I don’t do a whole lot of baking anyway but did just buy this mix so I was curious. Thanks!

    • Carol Kicinski

      I see no reason why not – if you like the results with a particular gluten free baking flour blned, then use it!

  • Molly

    Me & My special needs daughter are gluten intolerance. And I am so confused with so many different information out there and in the mean time my daughter is still in pain everyday and I who don’t have any symptoms but know I’m GI. I’m 62 so it’s really hard to start training for new changes, but I’m trying. it’s just that my daughter was doing well for a while now it’s seem like it’s worse and I’m trying everything I can think of, tho I know it’s hard for me to buy everything orgainic. My main question is
    they said we should not eat rice or corn and wanted to know your what you though about that. Tho I see you use also Asian rice which I have never heard of. Please help I could use it.

    • Carol Kicinski

      Hi Molly. I feel for you – figuring out how to change and what’s happening with the body can be very frustrating at times. I am not sure who “they” is but I am going to assume that it is your doctor or nutrionist. If that is the case and it is true then I would stick with what “they” say. Many people who are gluten intolerant also have a hard time with other grains, especially in the beginning. When I first really committed to a gluten free diet I went off all grains and starches as well as dairy and sugar, this was on the advice of my doctor and it was so my gut could have a chance to heal. Until the gut heals, nothing else will fully work. Let me refer you to my doctor’s website, she is a gluten specialist and there is much usefull info on there –

      Asian flours come from Asia – they type I use comes from Thailand where wheat is very uncommon and rice is plentiful – it is just rice flour from Asia. You can find Asian flours in Asian grocery stores or in the ethnic section of some markets if you live in a big city and oon the internet.

      Have you tried cooking with Almond flour? SOme can tolerate that better, others not – it depends on your body.

      Remember, I am not a doctor and I can’t give you any medical advice but I can give you this advice – healing your body is important and sometimes frustrating but the pay off is when you figure it out and start to improve. It is very important that you find a doctor who understands the GI issues and you really listens to what is going on with you and your daughter.

      Please check back in and let me know how you are doing.

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  • Kimberley

    What a great recipe! My 4 year old & I made this today & it’s just so delicious! The only sounds coming from both my 2 & 4 year olds right now is “Mmmm” :) My 4 year old told me this morning, as he was eating his breakfast, that he thinks our’s is the yummiest place in Melbourne …sweet, huh? It’s nice to know thay they appreciate both healthy food & my effots in making it :)

    • Carol Kicinski

      Aww, what a sweet comment, thank you and your children! Very noce that they appreciate all your loving efforts!

  • Bonnie

    What a beautiful looking bread! I had most of the ingredients on hand so I made it (with some changes based on personal preferences), and blogged it with a link back to you! It was yummy! Thanks!

  • holtight

    What a terrific website. So many great recipes so wonderfully displayed. Thank you for expanding the gluten-free category in such a delicious way.

    • Carol Kicinski

      Thank you for saying that. I hope your transition to gluten free is going well!

  • Rebecca

    I’d like to make this for my sister who is GF. I couldn’t find super fine brown rice flour, only Arrowhead Mills brown rice flour. Any suggestions on making it work? Could I sift it or put it in the food processor first?

    • Carol Kicinski

      You could try grinding in the food processor – that should help. It will still taste fine, the texture will just be a little less light. But would be fine in this recipe.

  • Cathy

    I just tried your pumpkin bread recipe. I am wondering if I missed something, my bread batter seemed awfully thick and after it was baked when I tried to slice it it crumbled. I did notice that the recipe didn’t call for any guar or zanthum gum, should there be some in It? It actually tasted really good, I just had to eat it with a fork and spreading butter on it was a little difficult. Would love any advice you can give. Thanks, Cathy

    • Carol Kicinski

      Hi Cathy. I am assuming you mean the pear bread recipe, right? I did not use any gum in mine but I did use superfine rice flour. That makes a huge difference – the other stuff results is crumbly baked goods. Tell me more about your ingredinets and maybe I can help.

      • Cathy

        Yes, the pear bread, sorry. I don’t know if my brown rice flour is superfine, I don’t have the wrapper anymore. I will check next time I purchase it. I will say, I haven’t ever had this problem before. And, funny thing is, the bread is moist, just crumbly too. I can’t hardly keep my non-gluten free husband out of it. So it is definitely getting eaten. I will check out the flour and try it again. Thank you.

        • Carol Kicinski

          My only thought would be if yor flour isn’t superine then maybe you could add a little bit of xanthan gum – I would try 1/2 a teaspoon. Let me know it that helps.

  • ij

    can agave nectar be substituted for the sugar , if so, how? add it to the west just like the sugar? and i do not have superfine since i can not find it anywhere where i live, will add xanthan gum.

    • Carol Kicinski

      Yes just add with the wet like the sugar. I would lower the temperature by 25 degrees and cook a little longer because the batter will be wetter. Good luck!

  • Eileen

    Bless you, Carol! What a delicious recipe. I was out of brown riceand tap ioca flour but had organic buckwheat and arrowroot flour so I substituted. Took the first bite and was singing your praises! Lol

    • Carol Kicinski

      Yay! I am always so happy when substitutions work out well. Thanks for letting us all know.

  • http://nowebsite Kathy Birt

    All these gluten-free recipes must have gluten-free baking powder, and gluten-free baking soda, otherwise, they are not totally gluten free. I have to wonder if the recipes would work for me with my all gluten free baking ingredients???

    • Carol Kicinski

      Hi Kathy – I am not sure exactly what you are asking. Most baking soda and power is gluten free and it is eay to tell if it is or not. Can you be more specific as to your question?

  • Rene

    can we add choco chips in this recipe?

    • Carol Kicinski

      Hi Rene, I see no reason why not! Enjoy.

  • Anna

    Baked the bread yesterday. Only used 1/4cup of sugar. Trying to cut down on sugar, plus the pears are sweet enough. Like the taste, but the pears did not bake, and left the bread soggy. Baked for 1.5 hours, had to take it out for fear of drying out the outside too much. Tried with blueberry jam and it was good when it was fresh. Will have to see what it looks like today. Maybe use only one pear next time?

  • CarolKicinski

    Hi Anna, I have some questions that will better help me answer yours. What kind of Flour did you use? Did you check to see if your oven had an accurate temperature? Let me know :) I would love to help you get it right!

    • Anna

      I used white rice flour instead of brown, because of arsenic levels in brown rice.

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