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.
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.