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Gluten-Free Pear and Hazelnut Loaf
Eat + Drink, How To Glow, Recipes

This loaf recipe is pretty divine and just screams HOLIDAY. Think of it as a #glowy panettone if you will, baked with seasonal pears, warming spices, and toasty hazelnuts.

If you’re not familiar with panettones, they’re usually some type of sweet bread loaf studded with dried fruits and nuts. For the holidays, make our version filled with juicy pears and nutty hazelnuts. This recipe is gluten-free (made with our favorite almond flour + coconut flour), making it a light and easily digestible sweet treat.

Make it this week to munch on for breakfast, as a snack, or dessert. It also makes for a wonderful holiday gift– wrap it up with some parchment paper, kitchen twine, and an herb bundle, and you’ve got a beautiful present that anyone would love.

GLUTEN-FREE PEAR HAZELNUT LOAF
Adapted from Smitten Kitchen 

INGREDIENTS:

  • 2 small-medium firm pears
  • 6 tablespoons melted coconut oil
  • 1 cup maple syrup
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup rolled oats (gluten free certified)
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon kosher salt
  • 1 cup toasted hazelnuts, coarsely chopped
  • 1/2 cup semisweet chocolate chunks or golden raisins (optional)

DIRECTIONS:

1. Heat oven to 375°F.

2. Melt some extra coconut oil to cover a standard loaf pan / cover with parchment paper as well if you’d like, to prevent sticking

3. Grate pears on the large holes of a boxed grater into a large bowl (you can choose if you want to peal them or not.) You should have about 1 1/2 cup grated. Into the grated pears, stir in melted coconut, maple syrup, eggs and vanilla until combined.

3. In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks / raisins. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.

4. Fill loaf pan almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Place loaf in oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center of loaf comes out batter-free.

5. Cool loaf in the pan for 15 minutes or so, then transfer to a cooling rack. Loaf will keep for 2 days at room temperature in an airtight container, or for well over a week in the refrigerator.

Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow 

Recipe by: Tara Sowlaty
Photography by:
Davida Williams

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4 thoughts on “Gluten-Free Pear and Hazelnut Loaf

  1. Greetings, I made this recipe( using optional dark chocolate) and oh my, it is so so so delicious. One question/comment, it was very crumbly, and didn’t hold together well when sliced. I refrigerated it and that seemed to help a bit. I have used the crumbly bits as a topping to my morning granola ( I have a great recipe if you are at all interested) as well as a mix in for my ice cream.I spoke with a baker and she suggested adding 1 tablespoon psyllium husk to help bind it. Thoughts/Suggestions?

    Lovely site, a friend of mine forwarded it to me.

    Happyness to you,

    Jacey

    1. Hi Jacey!!

      So excited you made this– you can add some psyllium husk to it for sure, or you can add an extra egg (possibly your eggs were on the small side!). Let us know if this works!!

      Sending you lots of GLOW
      xx
      Tara & Jessie

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