Banana bread, who? Seriously, once you try this pear and raspberry bread. There is no going back.
Think, perfectly crusty, dense slices of bread dotted with sweet, juicy slivers of pear and jammy raspberries. Serve it warm, with lashings of butter. It WILL blow your freaking mind. Because, Yes. THAT GOOD!
And if you’re not immediately convinced that making this bread is the BEST idea since, well sliced bread, here are some other things you will love about it:
- Only 10 minutes of the cook time involves any *actual* cooking.
- You’re kitchen will smell aaahmazing.
- Totally refined sugar free and gluten free and (if you use coconut oil instead of butter) dairy free as well.
- Basically, it’s as delicious as ‘everything free’ gets.
Pears are in season. You probably have some in your fruit bowl. The universe is telling you to cook this bread. Don’t argue with the universe. The end.
P.S – I reckon you could pimp this recipe with chocolate. Chocolate Pear and Raspberry Bread. Ohmygoodness YUM! If you try it, let me know.Print
Pear & Raspberry Bread – Gluten Free | Sugar Free | Dairy Free
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Snack
- Method: Oven
Dense slices of bread dotted with sweet pear and jammy raspberries. Snack time doesn’t get any better than this yummy Pear and Raspberry Bread.
- 2 pears
- 1 cup frozen raspberries
- 2 tbs rice malt syrup
- 3 eggs
- 3 tbs coconut oil or butter
- 1 tsp vanilla powder or essence
- 2 cups almond meal
- 1 tsp bicarbonate soda
- Preheat your oven to 180C and line a loaf tin with baking paper so that the sides overhang.
- Slice half a pear into thin slices and set aside. Grate the remaining pear (including the unsliced 1/2 pear) and melt the butter/coconut oil in the microwave.
- In a large mixing bowl, combine the grated pear, frozen raspberries, rice malt syrup, eggs, butter/coconut oil and vanilla.
- Next, add the almond meal and bicarbonate soda to the bowl and mix all the ingredients until they are well combined.
- Spoon the mixture, into the lined loaf tin and top with 3-4 slices of pear.
- Bake in the oven for 1 hour or until a skewer comes out cleanly.
- Cool in the pan for 10 minutes then use the sides of the baking paper to lift the bread out on to a cutting board. Cut into 12 slices. Serve warm with butter. So yum!
Pear and Raspberry Bread freezes really well and makes the perfect snack or breakfast.
P.S – Now we’ve got your snacks sorted, let’s get your dinner sorted too? Grab your FREE quick and easy weeknight dinner plan right here.
This recipe is absolutely beautiful!
The flavours are Terrific and I would love to see a recipe similar to this but using whole meal flour!
I am so glad you liked it and thank you SO much for leaving a comment to let me know.
I will give the recipe a try with wholemeal flours and keep you posted on how it goes.
I made this substituting the almond meal with green banana flour (1 and a half cups) and 3 teaspoons of baking powder instead of the bicarb.
It worked well and tastes delicious.
What great substitutes. Thank you for letting me know, how they worked out. And most of all, I am so glad it tasted delicious!
This recipe went together so easily. I grow both pears and raspberries so I used them fresh. I also substituted 3 tsp of baking powder for the bicarbonate. I dont have rice syrup so I used local honey. It needed to cook a bit longer, perhaps my 360° farenheit wasn’t converted exactly from celcius? Anyway, the flavor is spectacular! It’s a great addition to my recipes for produce grown in my yard, it’s also the perfect low carb snack. Thank you so much!
Hey Heather! Thank you SO much for the feedback. Nothing warms my heart more than knowing that someone has enjoyed one of my recipes. I wish I could taste your version-nothing tastes better than when it’s cooked with your own produce. And, thank you for your patience with the cooking time. It can be tricky for this recipe as it can vary quite a bit depending on how much moisture there is in the pears and raspberries. I’m so glad that cooking it a bit longer worked okay. Happy cooking!
Can you also replace the almond flour with oat flour? Thankyou!
Hey Nadine. Unfortunately I haven’t tested it with oat flour, but I can’t see why it wouldn’t work. If you give it a try, please let me know how you go.
Thanks Rani x
Can you make this recipe without eggs?
Hi Mandy. I’m so sorry it’s taken me so long to respond to your question. Unfortunately I haven’t tested the recipe without eggs so I’m not sure whether it would work. If you are thinking about using a substitute, keep in mind the loaf is already very moist so if the substitute is really wet you might find the loaf comes out undercooked. If you try it, I’d love to know how you go.
Can you use honey instead of rice malt
Hey Linda! Thank you for stopping by to check out the recipe. I haven’t tested it with honey, but since honey and rice malt syrup are a similar consistency I think it would work okay. If you try it, let me know how you go. Have a lovely Sunday. Rani x
Hi, I am just wondering if you need to drain the juice from the grated pears before mixing, as there appears to be lots of excess liquid from the grating process. Thank you!
Hey Claudia. It’s sounds like you’ve got some yummy juicy pears on your hands. Given you have so much liquid I would definitely drain it or maybe use some paper towel to absorb the excess. And thank you for asking the question. I will add this as a recipe tip. I really hope you enjoy the end product! Happy baking Rani x