Gluten-Free and Dairy-Free Pear Loaf

Gluten-Free and Dairy-Free Pear Loaf

Pack a slice of our delightful gluten-free and dairy-free Pear Loaf into your kids' lunch boxes for a nutritious and delicious back-to-school treat. Made from our new season BioGro certified organic Pears - Sugar Belle de Jumet,  this loaf is moist, tender, and spiced with cinnamon and nutmeg. It’s great for breakfast, snack, or dessert. Plus, it’s made with wholesome ingredients like almond flour, coconut flour, and maple syrup. You can find the recipe below.


  • 2 cups blanched almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 3 large, organic free-range eggs
  • 1/3 cup + 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup melted, unsalted, grass-fed butter
  • 1 cup grated sugar belle de jumet pear
  • 1 pear, thinly sliced lengthwise


Preheat the oven to 180°C and line a loaf pan with baking paper, overlapping the edges.

In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In a separate medium mixing bowl, whisk together the eggs, 1/3 cup maple syrup, vanilla extract, and melted butter.

Add the wet ingredients to the dry and stir to combine. Fold in the grated pear.

Pour the batter into the prepared pan and spread evenly with a spatula. Arrange the pear slices on top of the batter, slightly overlapping them.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Remove the loaf from the oven and brush the remaining 2 tablespoons of maple syrup on top. This will create a glossy and sticky glaze.

Return the loaf to the oven and bake for another 15 minutes, or until the glaze is set and golden.

Let the loaf cool in the pan for 20 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.

Slice and enjoy!


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