Gluten-Free Pear Gingerbread
This Gluten-Free Pear Gingerbread combines the warm spices of traditional gingerbread with the natural sweetness and moisture of fresh pears. It's a delightful, moist, and flavorful dessert that is perfect for any season—whether you're celebrating a holiday or simply craving a cozy treat. The combination of cinnamon, ginger, and nutmeg creates a rich, spiced base, while the pears add an unexpected yet delicious twist.
Equipment
- 1 large mixing bowl
- 1 small bowl for wet ingredients
- 1 loaf pan (8x4 inch)
- whisk
- Measuring Cups and Spoons
- Parchment paper (optional for easy removal)
- Cooling rack
Ingredients
- 2 cups 240g gluten-free flour blend
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves optional
- 1/2 cup 120ml molasses
- 2 large eggs or flax eggs for vegan option
- 1/2 cup 115g unsalted butter (or dairy-free butter)
- 1/2 cup 120ml milk (or dairy-free milk)
- 2 medium pears peeled and diced
- 1/4 cup 60ml maple syrup (optional for extra sweetness)
- 1/2 cup 60g walnuts (optional for added texture)
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line an 8x4 inch loaf pan with parchment paper.
Prepare the Pears
- Wash, peel, core, and dice the pears into small pieces, about 1/2-inch cubes. Set aside.
Mix the Dry Ingredients
- In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Ensure everything is well combined.
Mix the Wet Ingredients
- In a separate bowl, whisk together the molasses, eggs, melted butter, milk, and maple syrup. Stir until smooth.
Combine Wet and Dry Ingredients
- Gradually add the wet ingredients into the dry ingredients, mixing gently until combined. Be careful not to overmix.
Fold in the Pears and Nuts
- Gently fold the diced pears into the batter. If using, fold in the walnuts.
Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Allow the gingerbread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Storage: Store leftover gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: This pear gingerbread freezes beautifully. Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Vegan Option: Replace the eggs with flax eggs and use dairy-free butter and milk to make the recipe completely vegan.
- Spices: Adjust the spices to your preference. You can increase or decrease the cinnamon, ginger, or nutmeg to make the flavor more intense or mild.
- Add-ins: Consider adding raisins, dried cranberries, or even chocolate chips for added texture and flavor.