Spiced Pear Breakfast Bread
 
Prep time
Cook time
Total time
 
For the naturally sweetest breakfast bread results, use Bartlett pears. If not available, ripe Anjou pears are a good option. The results are still just gently sweet; if you prefer a sweeter pear breakfast bread, add ¼ cup brown sugar or coconut sugar with the liquid sweetener in the recipe.
Author:
Serves: 1 quick bread loaf; 12 to 16 slices
Ingredients
  • 1 cup white-wheat flour*
  • 1 teaspoon baking powder (high altitude: reduce to ¾ teaspoon at 4000 feet or higher)
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon baking soda (high altitude: reduce to ¼ teaspoon at 4000 feet or higher)
  • ⅜ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ¼ cup rice bran oil (or your favorite baking oil)
  • ¼ cup maple syrup or honey**
  • 1 egg (see post above for vegan option)
  • 1 teaspoon vanilla extract
  • 1 cup pear purée (about 2 medium pears, peeled, cored and pureed in your blender)
Instructions
  1. Preheat your oven to 350ºF.
  2. Grease an 8x4-inch or 9.5x3.5-inch loaf pan (I use this one), and flour the bottom.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt, and cloves.
  4. In a large mixing bowl, blend the oil, liquid sweetener, egg, and vanilla until just combined. Stir in the pear followed by the flour mixture. Stir just until combined; do not over mix (a few little lumps are okay).
  5. Spoon the batter into your prepared loaf pan and even out.
  6. Bake for 45 to 55 minutes (I'm at 4500 feet / dry climate and 50 minutes is spot on), or until a toothpick inserted into the center of the loaf comes out clean.
  7. Let the loaf cool in the pan for 15 minutes or until cool enough to pick up. Gently remove the loaf from the pan and cool it completely on a wire rack before slicing. Tightly wrap and store any leftovers at room temperature for up to 2 days, but chill in the refrigerator or freezer if you want it to keep longer.
Notes
*White-wheat flour (I use Bob's Red Mill Ivory Wheat Flour) is actually 100% whole wheat / whole grain, it's just made from a softer type of wheat than traditional wheat flour and produces more tender muffin and quick bread results. If desired, you can use all-purpose flour instead.
**Tip: Measure out the oil first in a ¼ cup then use that ¼ cup to measure the liquid sweetener - it will slide right out!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spiced-pear-breakfast-bread