This was originally a Penzey's recipe for Apple Bread. I tried it two different ways - one with pears and one with apples and some applesauce to replace half the oil. Our favorite was the one with the pears. If you'd like to use apples instead, grate 2 apples in place of the pears and nix the cinnamon sugar. If you'd like to lower the fat content, replace half the canola oil with 1/4 cup applesauce. The bread comes out fabulously moist either way.
2 pears, peeled, cored and diced
2 tbsp. cinnamon sugar
1 1/2 cups All Purpose GF flour blend
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp salt
1 tsp. cinnamon
2 beaten eggs
1/2 cup canola oil
1 tsp. vanilla extract
1 cup sugar
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray, set aside.
In a small bowl, toss the diced pears with the cinnamon sugar. Set aside.
In a medium bowl, sift together the flour through the xanthan gum. Set aside.
In a large bowl, beat together the eggs through the vanilla. Add the sugar and beat well. Add the flour mixture and beat until smooth, scraping down the sides as necessary. The batter will be thick. Gently fold in the pear mixture. Pour the batter into the prepared loaf pan. Bake 55 - 60 minutes or until a toothpick inserted in the center comes out clean. Let rest in pan 10 minutes before turning out onto a wire rack to cool completely.