Gluten Free Pear Cake Bread Recipe

AuthorSteve Nubie
Rating
ShareSave

A cake bread recipe is different than most bread recipes in the sense that it uses baking soda and/or baking powder in place of yeast.  The result is a soft and moist cake that’s typically been defined by banana bread, zucchini bread and pumpkin bread.  For me, I love pears but like banana bread you need exceptionally ripe pears.  3 pears are used with one peeled and shredded to be added to the batter, and a third to be peeled and sliced thinly to make a pear topping.

This particular recipe also happens to be gluten free.  A perfect flour can be easily found in the specialty baking aisle of many stores called “Gluten free All-purpose flour.”  There are other flours that are gluten free, but I’ve had good results with the gluten free all-purpose flour.  Another important consideration is whether or not your bread machine has a Gluten free setting.  If not, and you really want to pursue a gluten free diet you should consider buying a new machine with that setting.  You can try the basic white bread setting, but you may not get the rise you’d like in any loaf of bread.

Pear cake bread is a great dessert bread, breakfast bread and is always good at tea-time with coffee or tea.  A pat of softened butter is good too especially when it’s still warm.  It’s easy to make in your bread machine, but just make sure you follow the ingredient list for addition to the bread pan and peel and shred your pears ahead of time.  You’ll also want to add your pecan later as the directions indicate and top with your sliced pear after the bread has risen and before the baking cycle begins.  This recipe makes a 2-pound loaf.  If your machine doesn’t have that capacity, just cut the recipe ingredients in half.

INGREDIENTS:
 3 eggs
 2 teaspoons of vanilla extract
 1 teaspoon of salt
 1 tablespoon of ground cinnamon
 ¾ cup vegetable oil
 2 cups of peeled and shredded pears
 2 cups of white sugar
 3 cups of gluten free all-purpose flour
 ¼ teaspoon of baking soda
 1 teaspoon of baking powder
Additions:
 1 cup of chopped pecans but reserve until after the beep for addition of nuts or put into a fruit and nut hopper if you have one.
 1 peeled and thinly slice pear for topping
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe and select the gluten free setting, 2-pound loaf and medium crust. If you’ve reduced the ingredients to accommodate the settings on your machine, adjust accordingly.

2

When the machine beeps for addition of nuts, add the pecans to the dough mixture. When the bread has risen in the machine top with the thin pear slices and quickly close the lid.

3

When done, let the loaf rest for 10 minutes and then remove from the pan and let cool on a wire rack.

Ingredients

INGREDIENTS:
 3 eggs
 2 teaspoons of vanilla extract
 1 teaspoon of salt
 1 tablespoon of ground cinnamon
 ¾ cup vegetable oil
 2 cups of peeled and shredded pears
 2 cups of white sugar
 3 cups of gluten free all-purpose flour
 ¼ teaspoon of baking soda
 1 teaspoon of baking powder
Additions:
 1 cup of chopped pecans but reserve until after the beep for addition of nuts or put into a fruit and nut hopper if you have one.
 1 peeled and thinly slice pear for topping

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe and select the gluten free setting, 2-pound loaf and medium crust. If you’ve reduced the ingredients to accommodate the settings on your machine, adjust accordingly.

2

When the machine beeps for addition of nuts, add the pecans to the dough mixture. When the bread has risen in the machine top with the thin pear slices and quickly close the lid.

3

When done, let the loaf rest for 10 minutes and then remove from the pan and let cool on a wire rack.

Gluten Free Pear Cake Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

Latest posts by Steve Nubie (see all)

We will be happy to hear your thoughts

Leave a reply

Join our Community Now!

GET THIS RECIPE NOW!

We are giving away an exclusive coupon to our first 500 subscribers for our new upcoming bread machine recipe book!
APPLY
*We promise not to send any spam and not more than one email per week
close-link