Gluten-free Almond Pumpkin Pear Bread Recipe
Yields about 9 slices. Recipe inspired by The Gluten-free Goddess.
Prep time: 10 minutes
Cook time: 45 – 52 minutes
Ingredients:
- 1 1/4 cup gluten-free all purpose flour (I used Bob’s Red Mill)
- 1/4 cup almond flour
- 2/3 cup brown sugar
- 2 tablespoons canola oil
- 2 tablespoons unsweetened applesauce
- 2 large eggs
- 1 cup pumpkin puree
- 1 tablespoon gluten-free almond extract
- 2 tablespoons pear juice
- 2 tablespoons honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Dash of salt
- 1 1/2 tablespoons GF pumpkin pie mix
- 2/3 cup chopped pears
Directions:
- Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside.
- In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt and pumpkin pie mix. Add oil, eggs, pear juice, extract, honey and pumpkin puree and mix well. Stir in pears.
- Pour mixture into the prepared loaf pan. Bake for 45 – 52 minutes, or until golden brown. Let cool slightly and serve.
Nutritional information per slice:
Calories: 202
Fat: 6.5 grams
Carbohydrates: 35 grams
Fiber: 1.5 grams
Protein: 4.5 grams
Weight Watchers Points: 6