Print Options:

Gluten Free Pear Cake Bread Recipe

Yields1 Serving

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.

 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
 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

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.


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.


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