This easy pear loaf made with coconut flour is a wholesome, grain-free, gluten-free, and paleo-friendly dessert that’s perfect for fall. Filled with juicy pears and gently spiced, it’s so delicious you’ll forget it’s a healthier treat — and thank me later.
Maybe you already know this, but fall is my favorite season ever. After a hot, busy summer, it feels so good to slow down and settle into the crisp air and shorter days. With so much fresh produce around, spending more time in the kitchen just feels right. Fall is the season of apples and pears, two of my very favorite fruits. I love harvesting apples and turning them into applesauce, apple butter, and cozy apple cakes. And if you’re lucky enough to have pear trees too, that’s even better.
If you’re looking for an easy, delicious, and wholesome grain-free fall dessert or breakfast, this coconut flour pear loaf is just the thing. And if you’re craving more healthy pear desserts, be sure to try my pear and ginger jello made with beef gelatin. Have lots of apples to use up? Don’t miss my no-peel easy applesauce, honey-sweetened apple butter, apple and ginger jam with honey, grain-free French apple cake, coconut flour apple bread, and even my pork tenderloin with applesauce, all perfect for celebrating the flavors of fall.
Why You’ll Love This Recipe
If you’re new to baking with coconut flour and looking for an easy, fool-proof recipe, this pear loaf is the perfect place to start. It comes together in just one bowl and a few minutes, with no fancy equipment or complicated steps. And if you’d like to learn more about baking with coconut flour, why I love it, and explore more of my favorite recipes, be sure to head over to this post.
Despite being so simple, this pear loaf is truly delicious and elegant enough to serve as a last-minute dessert for guests or a cozy treat at a tea party. It’s filled with juicy, sweet pears and gently spiced with cinnamon and ginger, a combination everyone seems to love. For a beautiful presentation, top the loaf with a few pear slices and finish with a light dusting of powdered sugar or a pinch of cinnamon. It’s the perfect dessert for fall.
Easy, delicious, and wholesome, this loaf is naturally grain-free, gluten-free, and paleo-friendly, making it suitable for (almost) everyone. With about 170 calories per slice, 5 grams of protein, only 16 grams of carbohydrates, and plenty of fiber, it’s nourishing enough to enjoy for breakfast or as a balanced snack. Thanks to simple swaps like coconut flour and coconut sugar, along with the higher egg content, this version is lower in refined carbs and sugar, higher in fiber, protein, and healthy fats, and much more filling than a traditional wheat-based loaf.
Ingredients For This Coconut Flour Pear Loaf
Eggs. Eggs give this pear loaf structure and lift, which is especially important when baking with coconut flour. I recommend using large, room-temperature eggs for the best texture.
Butter. Butter adds richness, moisture, and flavor. I like using unsalted grass-fed butter, melted and slightly cooled. If you want to make this recipe paleo and dairy-free you can also use ghee or coconut oil.
Coconut sugar. Coconut sugar provides a warm, caramel-like sweetness that pairs beautifully with pears and spices. It’s less refined than white sugar and keeps this loaf nicely moist. You can also use brown sugar.
Coconut flour. Coconut flour is very absorbent, which is why this recipe uses a relatively small amount. For best results, weigh it rather than measuring by volume to avoid a dry or dense loaf. I always recommend Bob’s Red Mill organic coconut flour for the most reliable results.
Pears. Juicy, ripe pears are the star of this recipe. Choose pears that are fragrant and slightly soft but not mushy. They add natural sweetness and moisture to the loaf.
Vanilla. A touch of natural vanilla extract enhances the natural sweetness of the pears and rounds out the warm flavors of the loaf.
Spices. Cinnamon, ginger, cloves, or nutmeg add gentle warmth and depth. Feel free to adjust the blend based on what you love or have on hand.
Salt. Salt balances the sweetness and brings out the flavors of the pears and spices. Don’t skip it, even in sweet baking. I love Redmond’s Real Salt for its unique flavor and benefits.
Baking powder. Baking powder provides lift and helps the loaf rise. I recommend using a good quality, aluminum-free baking powder.
Tools You May Need
Large mixing bowl.
Hand whisk or electric mixer.
9×5 inch loaf pan.
How To Make This Coconut Flour Pear Loaf
Step 1: Gather and prepare all your ingredients. Peel, core, and chop the pears into about ½-inch cubes. If desired, slice 3 thin pieces from the center of one pear to decorate the top of the loaf. Preheat the oven to 350°F (180°C) and place the butter in a heat-safe bowl in the oven to melt as it warms.
Step 2: In a large mixing bowl, whisk together the eggs and the melted, slightly cooled butter until well combined. Add the sugar and vanilla and continue mixing until smooth.
Step 3: In a separate bowl, combine the coconut flour, salt, spices, and baking powder. Sift the dry ingredients into the wet mixture and gently mix until just combined, being careful not to overmix.
Step 4: Gently fold in the cubed pears.
Step 5: Transfer the batter to a prepared loaf pan (greased or lined with parchment paper) and smooth the top.
Step 6: If using, arrange the pear slices on top of the batter for a simple, elegant finish.
Step 7: Bake in the preheated oven for 50–65 minutes, or until the loaf is set in the center and a toothpick inserted comes out clean.
Step 8: Remove the loaf from the oven and let it cool in the pan for at least 15 minutes. Carefully remove, let cool further, then slice and serve. Dust with powdered sugar if desired.
Notes
Feel free to adjust the spice blend you use based on your preferences. This recipe also works with apples instead of pears.
Store the pear loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Because this loaf is made with coconut flour, it will firm up slightly when chilled. Simply let it come to room temperature or warm slices gently before serving for the best texture.
If you try this coconut flour pear loaf, I’d love to hear from you! Drop me a comment down below, and don’t forget to leave me a 5-star review if you loved this recipe.
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Printable Recipe Card
Coconut Flour Pear Loaf (Grain-Free, Gluten-Free)
Equipment
- Mixing bowl, whisk, spatula
- 1 9×5-inch loaf pan.
Ingredients
- 5 eggs
- ½ cup butter melted
- ½ cup coconut sugar or brown sugar
- 70 grams coconut flour Bob's Red Mill
- 2 large pears ripe
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp dry ginger or 1 tsp fresh grated ginger
- ½ tsp salt
- 1 pinch nutmeg or cloves optional
Instructions
- Gather and prepare all your ingredients. Peel, core, and chop the pears into about ½-inch cubes. If desired, slice 3 thin pieces from the center of one pear to decorate the top of the loaf. Preheat the oven to 350°F (180°C) and place the butter in a heat-safe bowl in the oven to melt as it warms.
- In a large mixing bowl, whisk together the eggs and the melted, slightly cooled butter until well combined. Add the sugar and vanilla and continue mixing until smooth.
- In a separate bowl, combine the coconut flour, salt, spices, and baking powder. Sift the dry ingredients into the wet mixture and gently mix until just combined, being careful not to overmix.
- Gently fold in the cubed pears.
- Transfer the batter to a prepared loaf pan (greased or lined with parchment paper) and smooth the top.
- If using, arrange the pear slices on top of the batter for a simple, elegant finish.
- Bake in the preheated oven for 50–65 minutes, or until the loaf is set in the center and a toothpick inserted comes out clean.
- Remove the loaf from the oven and let it cool in the pan for at least 15 minutes. Carefully remove, let cool further, then slice and serve. Dust with powdered sugar if desired.
saving this! love the ingredients you used
This looks so good!
I love this recipe! And do I wish that I had a mature pear tree already! Mine is still a baby and has not been treated to kindly by the deer. Hope to get some pears eventually. My Asian pear though had pears the first season after planting. I wonder how those would taste in a cake, but I suppose I could use apples. Thanks for sharing this awesome recipe!
This is so fun! I’ve never baked with coconut flour, thanks for sharing!
This is wonderful! I love the ingredients and pears in this loaf. We had an abundance of pears earlier this fall, can’t wait until we get more next season and can make this on repeat.
I’m GF and have never made a pear loaf, sound yummy!
We have been experimenting with low-glycemic recipes. I’m pinning this so I can try it later!