Ginger Pear Loaf

This recipe makes 2 small (half sized) Ginger Pear Loafs. Photo by PattyCooks.

[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free: if using gluten free AP flour
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: egg
[x] Oxalate Avoidance
[O] Purine Avoidance: sugary (sugar + pears)

A gluten free loaf featuring a gentle ginger and pear taste.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: breadloaf, Flourless loaf, ginger pear loag

Servings: slices

Calories: 383kcal

Author: Patty

Equipment

Two small loaf pans (or one large one)
Veggie peeler and knife
Two Bowl (one for wet ingredients and one for dry)
Measuring cups + spoons
Whisk

Ingredients

Dry Ingredients bowl

2 C AP flour (make gluten free or not)
1/2 t ground cloves
2 t baking soda
1/2 t baking powder
1 t kosher salt

Wet Ingredients bowl

2 C peeled finely chopped pears
2/3 C white sugar
1/3 C brown sugar
1.5 t grated ginger
2/3 C olive oil
2 t organic vanilla extract
2 beaten large eggs

Instructions

First, set up your workstation and gather all the ingredients and measure. Have 2 bowls, one for dry ingredients, one for wet. Oven to 325Oil two 8×4 loaf pans (I use spray olive oil).
Peel the pears and chop into small chunks and mash as best you can once they are in the bowl. Grate the fresh ginger and cloves with a planer. Add those ingredients to the wet bowl, along with oil, vanilla extract and whisked eggs. Stir well and set aside to marinate a bit.
In the other bowl combine the flour, baking soda, baking powder, and salt. Whisk to mix well.
Pour the dry ingredients into the wet ingredients and stir to combine. Once the dry ingredients are fully incorporated with the wet, pour the batter into the two oiled loaf pans.
Bake for ~40min or until the loaf is golden brown on top and a toothpick inserted in its center comes out clean.

Notes

Source: AllRecipies. I had a friend with a pear tree give me a bag of pears. Since I do not like eating them raw, what should I do? Immediately I thought of a pear loaf and looked on line for one I liked. This one sounded good so I tried it with gluten free flour and made some changes to the ingredients to fit my taste.

This is a subtle loaf with just a hint of ginger and pear. If you like ginger feel free to add more! I like serving this bread with an imported organic Fig spread called Fiordifrutta from Rigoni di Asiago (contains just fig and apple).

If the cooked loaf does not rise you may have old baking soda and/or baking powder.

A note here about mashing pears. I used a rice masher to really break down the pears, which were ripe enough to smush. I did not want chunky pear bits in the loaf so worked it a bit. If you want more ginger flavor add another 1/2t. If you want more pear flavor add a bit more pear. But do not add too much more for we want the batter to hold together.

Nutrition