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

Ingredients

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

Directions

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.

Servings

This gluten free recipe makes 1 loaf.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Breads

{ 71 comments… read them below or add one }

Jeanine April 26, 2011 at 7:52 pm

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

Reply

Carol Kicinski May 3, 2011 at 9:20 pm

That’s what I am thinking too!

Reply

Jesica Ronning April 26, 2011 at 8:45 pm

This looks amazing! Thanks once again!

Reply

Carol Kicinski May 3, 2011 at 9:20 pm

Thank you Jesica!

Reply

Wendy @ Celiacs in the House April 27, 2011 at 5:30 am

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.

Reply

InTolerantChef April 27, 2011 at 7:01 am

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

Reply

Carol Kicinski May 3, 2011 at 9:19 pm

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

Reply

Shirley @ gfe April 27, 2011 at 9:19 am

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!

xo,
Shirley

Reply

Carol Kicinski May 3, 2011 at 9:19 pm

Thank you my dear!

Reply

Lucy April 27, 2011 at 9:33 am

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.

Reply

Carol Kicinski May 3, 2011 at 9:18 pm

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

Reply

CassidyS April 27, 2011 at 10:02 am

This looks sooooo good-thanks!

Reply

Carol Kicinski May 3, 2011 at 9:18 pm

Thank you!

Reply

heidileon April 27, 2011 at 10:37 am

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

Reply

Carol Kicinski April 27, 2011 at 1:27 pm

Yay, let me know what you think!

Reply

Chaya April 28, 2011 at 5:59 pm

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.

Reply

Chaya April 28, 2011 at 6:00 pm

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

Reply

Carol Kicinski May 3, 2011 at 9:17 pm

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?

Reply

Chaya May 1, 2011 at 7:43 am

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.

Reply

Carol Kicinski May 3, 2011 at 9:18 pm

Sounds delish!

Reply

Claire May 2, 2011 at 11:47 am

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!

Reply

Carol Kicinski May 3, 2011 at 8:59 pm

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

Reply

Aubree Cherie May 3, 2011 at 8:15 am

Hi Carol,

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

Reply

Carol Kicinski May 3, 2011 at 8:59 pm

Thank Aubree – you are always so generous and thoughtful!
xo,
carol

Reply

michele busch May 5, 2011 at 3:13 am

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

Reply

Gluten Intolerance May 10, 2011 at 8:12 pm

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.

Reply

Kathy Weinkle May 11, 2011 at 5:29 pm

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!

Reply

Carol Kicinski May 11, 2011 at 6:17 pm

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

Reply

Joan McMullin June 2, 2011 at 7:03 am

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.

Reply

Aries August 28, 2011 at 4:29 am

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?

Reply

Carol Kicinski August 28, 2011 at 7:52 am

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!

Reply

Tammy September 13, 2011 at 1:56 pm

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.

Reply

Sage October 8, 2011 at 5:29 pm

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!

Reply

Carol Kicinski October 9, 2011 at 9:16 am

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.

Reply

Linda Smith October 23, 2011 at 7:05 pm

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

Reply

Carol Kicinski October 23, 2011 at 7:12 pm

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.

Reply

Vicky October 28, 2011 at 12:56 am

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!

Reply

Carol Kicinski October 28, 2011 at 8:46 am

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?

Reply

Vicky October 28, 2011 at 12:02 pm

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.

Reply

Patricia Richetto April 1, 2013 at 3:07 pm

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.

Reply

Carol Kicinski April 3, 2013 at 7:33 pm

Good point! I love bread pudding.

Patricia Richetto April 1, 2013 at 3:06 pm

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.

Reply

Carol Kicinski April 3, 2013 at 7:32 pm

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

Reply

Sabrina November 4, 2011 at 8:41 pm

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!

Reply

Carol Kicinski November 5, 2011 at 8:00 pm

Thank you so much Sabrina!

Reply

Linda December 21, 2011 at 11:40 am

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!

Reply

Carol Kicinski December 22, 2011 at 5:30 pm

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

Reply

Molly January 17, 2012 at 2:08 pm

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.
Thanks,
Molly

Reply

Carol Kicinski January 17, 2012 at 3:09 pm

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 – http://www.healthnowmedical.com

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.

Reply

Kimberley July 11, 2012 at 1:22 am

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 :)

Reply

Carol Kicinski July 11, 2012 at 2:18 pm

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

Reply

Bonnie September 13, 2012 at 1:00 am

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!

Reply

holtight September 23, 2012 at 1:15 pm

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

Reply

Carol Kicinski September 24, 2012 at 5:48 pm

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

Reply

Rebecca November 6, 2012 at 2:08 pm

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?

Reply

Carol Kicinski November 9, 2012 at 1:56 pm

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.

Reply

Cathy November 26, 2012 at 12:11 am

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

Reply

Carol Kicinski November 26, 2012 at 2:21 pm

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.

Reply

Cathy November 26, 2012 at 4:54 pm

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.

Reply

Carol Kicinski November 27, 2012 at 4:30 pm

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.

Reply

ij February 28, 2013 at 3:15 pm

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.

Reply

Carol Kicinski March 4, 2013 at 10:08 pm

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!

Reply

Eileen March 25, 2013 at 4:38 pm

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

Reply

Carol Kicinski March 29, 2013 at 1:32 pm

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

Reply

Kathy Birt May 2, 2013 at 1:32 pm

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???

Reply

Carol Kicinski May 3, 2013 at 8:13 pm

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?

Reply

Rene June 12, 2013 at 9:05 am

can we add choco chips in this recipe?

Reply

Carol Kicinski June 15, 2013 at 1:34 pm

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

Reply

Anna November 7, 2013 at 1:37 pm

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?

Reply

CarolKicinski November 8, 2013 at 3:34 pm

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!

Reply

Anna November 10, 2013 at 12:50 pm

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

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: