This fragrantly spiced, nutty Walnut-Ginger Pear Bread is nutrient-dense and mildly sweet from the honey and the pears. Easy to mix up in the food processor, and gluten-free. Serve at your next brunch!
- ½ cup (8 Tbs) pastured butter or ghee, at room temperature
- ¼ cup honey
- 1 tsp vanilla
- 2 eggs at room temperature
- 1 cup walnuts, ground in food processor
- ½ cup brown rice flour
- ½ cup almond flour
- 1 tablespoon ground flax seed
- 1 pinch of salt
- 1½ tsp baking powder
- 3/4 teaspoon ginger
- ¼ tsp freshly ground nutmeg
- 1 tsp cinnamon
- 3 pear slices (lengthwise)
- Grind the walnuts in the food processor to form a fairly even meal, 1-2 minutes. Remove walnuts to a small bowl.
- Preheat the oven to 350 degrees F.
- Grease a 5 x 7, 4 x 8 or 3 x 10 inch (which I happened to have) loaf pan and line it with parchment paper so the bread can easily be removed from the pan after baking.
- Beat the soft butter or ghee, the honey and vanilla together for 3-4 minutes in the food processor.
- Add one egg at a time and beat (process) into the ghee mixture.
- Mix the rice flour, almond flour, flax meal, baking powder, salt, ginger, cinnamon and nutmeg in a separate bowl, then add to the batter and process just until mixed. Remove the batter to a bowl.
- Stir the ground walnuts into the batter.
- Evenly pour the batter into the greased, lined loaf pan, and smooth it until level.
- Rinse the pears and pat dry. Make 3 lengthwise slices to top the bread. You can slice them all from one pear, or for a fancier look (and if you have another use for the remaining pears) cut a center slice from each of three pears. Place each pear slice on the top of the bread batter, lining them up as you like, and press them gently down into the batter. Optional: sprinkle the pears with some large-crystal sugar, like Demerara.
- Bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean. If the top of the bread is getting too brown before it is finished baking, cover it with foil and place it back into the oven until baked through.
- Let the bread cool at least 10 minutes before removing it from the loaf pan. Slice and serve warm with butter!
Based on a similar recipe by Kacey Perez on her blog, House of Perez. In our version we used slices of pear rather than her spectacular whole pears, reduced the sweetness and used honey, increased the walnuts and subbed flax seed for one of the eggs. Enjoy finding your preferred version!
Keywords: sweet bread, pear bread, gluten-free bread, vegetarian, walnut-ginger pear bread, brunch, Mother's Day, low-sugar