Spiced Pear Bread

Spiced Pear Bread

Spiced Pear Bread 2

Autumn is such a wonderful season for apples and pears. Pears are a wonderful source of fiber and vitamin C, plus they are sweet and work well in so many recipes. I’m excited to share this sweet bread recipe with you! It’s tender and perfectly sweet with just the right amount of spice. The sweet glaze takes this bread to the next level of deliciousness. The perfect sweet bread for fall. Divine. Seriously. I had to stop myself from eating the whole loaf! I used essential oils in this recipe, which worked beautifully. The oils are so concentrated in flavor that just a drop delivers the perfect amount of flavor. Enjoy!

Spiced Pear Bread 3

Spiced Pear Bread 4

1 1/2 cups gluten-free flour (mix in 1 teaspoon xanthan gum if not included in your blend)

1/2 cup coconut sugar

1/2 cup hazelnut flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon cardamom

1 cup SO Delicious hazelnut coconut milk creamer

1 drop doTerra Ginger oil

1 drop doTerra Cinnamon oil

2 flax eggs (2 tablespoons ground flaxseeds mixed with 5 tablespoons hot water)

1/4 cup applesauce

1/2 cup coconut sugar

1/2 teaspoon vanilla

1 cup peeled and chopped pear

Preheat oven to 350 degrees . Grease the bottom and 1/2 inch up the sides of one loaf pan or line with parchment; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and cardamom; make a well in the center. Set aside.
In a medium bowl, combine creamer, Ginger oil, Cinnamon oil, flax eggs, applesauce, coconut sugar, and vanilla. Add to the flour mixture. Stir until just combined. Fold in the chopped pear. Pour batter in prepared pan.
Bake for 60 minutes or until a skewer inserted near centers comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.

Vanilla Cinnamon Glaze

1 cup organic powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon ceylon cinnamon

almond milk

Place powdered sugar in a bowl and whisk in vanilla and cinnamon. Whisk in enough almond milk to get a nice pourable consistency – you don’t want the glaze too thick or too runny. Drizzle over cooled bread.

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