Pear Bread

Now that pear season is here, I just had to share this recipe.  It's one I've been working on for a couple years.  For some reason, it was a tough transition from the original non-gluten-free recipe to this one.  If you looked at them together, you'd never guess the GF version had come from the original version, their ingredients are that different from each other.  So sorry non-GF followers -- this is one of those recipes that is not an easy switch back.  If anyone really wants to see the original recipe, leave me a comment and I'll post it.

The main reason I worked so hard adapting this recipe is because it's my husband's favorite quick bread.  He looks forward all year to pear season so he can have some of this bread on those crisp evenings that are such a joy in the fall.  So here you go -- bake some up and enjoy!

Pear Bread

3/4 Cup sour cream
6 Tbsp butter, softened
1 Cup sugar

Cream together until fluffy.  Add:

2 eggs

Beat well.  Whisk together in another bowl:

2 Cups gluten-free flour mix
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg

Add to creamed mixture and mix well.

1-1/2 Cups peeled, cored, finely diced ripe pears (about 2 medium-sized pears)
2 tsp vanilla
3/4 Cup chopped macadamia nuts (optional)

Add to batter and stir in by hand until well incorporated.  Spoon batter into well greased loaf pans.  Bake at 350 for 45 minutes to an hour, depending on size of pans.  When browned on top, test for doneness with a toothpick.  Makes 3 small or two medium loaves.