Coconut Flour Pear Loaf (Grain-Free, Gluten-Free)
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.
Equipment
- Mixing bowl, whisk, spatula
- 1 9x5-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.
Notes
Feel free to adjust the spice blend you use based on your preferences. This recipe also works with apples instead of pears.
Use coconut oil or ghee instead of butter to make this recipe diary-free and paleo-friendly.
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.