Gluten-Free Pumpkin Pear Bread Recipe

Name: Gluten-Free Pumpkin Pear Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 cup Gluten-free All-purpose Flour; 1/4 cups Almond Flour; ⅔ cups Brown Sugar; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 dash Salt; 1- 1/2 Tablespoon GF Pumpkin Pie Seasoning; 2 Tablespoons Canola Oil; 2 whole Large Eggs; 2 Tablespoons Honey; 2 Tablespoons Pear Juice; 1 Tablespoon Gluten Free Almond Extract; 2 Tablespoons Unsweetened Applesauce; 1 cup Pumpkin Puree; ⅔ cups Chopped Pears

Servings: persons

1- 1/4 cup Gluten-free All-purpose Flour
1/4 cups Almond Flour
⅔ cups Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 dash Salt
1- 1/2 Tablespoon GF Pumpkin Pie Seasoning
2 Tablespoons Canola Oil
2 whole Large Eggs
2 Tablespoons Honey
2 Tablespoons Pear Juice
1 Tablespoon Gluten Free Almond Extract
2 Tablespoons Unsweetened Applesauce
1 cup Pumpkin Puree
⅔ cups Chopped Pears

1
Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside.
2
In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt and pumpkin pie seasoning.
3
Add oil, eggs, honey, pear juice, almond extract, applesauce, and pumpkin puree and mix well.
4
Stir in pears.
5
Pour mixture into the prepared loaf pan.
6
Bake for 4552 minutes or until golden brown.
7
Let cool slightly and serve.
8
Recipe adapted from The Gluten Free Goddess.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1- 1/4 cup Gluten-free All-purpose Flour, 1/4 cups Almond Flour, ⅔ cups Brown Sugar, 2 teaspoons Baking Powder, and more.

Yes, Gluten-Free Pumpkin Pear Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Pumpkin Pear Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions