Get ready, because this recipe is going to knock both your socks off.
The original recipe, which I found on Pinterest (the gold mine of all gold mines), wasn't gluten, dairy, or soy free, but this recipe IS. With just a few simple, inexpensive substitutes, you food-allergen sufferers can fully enjoy this tasty delight. Best part is, even us non-sufferers will enjoy it, because it is AMAZING.
The recipe calls this a "bread," but it's really more cakeish. It's crunchy on the outside, and oh-so-moist on the inside. Great with milk, coffee, tea, or just about anything. Here's my modified recipe, with the original ingredients in parentheses, for those of you who don't need to swap out ingredients. Enjoy!
Ingredients
•3 cups gluten free all-purpose flour (or regular flour)
•½ teaspoon baking powder
•1 teaspoon baking soda
•1 teaspoon salt
•2 teaspoons cinnamon
•¼ teaspoon ginger
•¾ cups coconut oil (or vegetable oil)
•2 cups turbinado sugar (or granulated sugar)
•3 eggs
•2 pears, peeled and diced
•2 teaspoons vanilla
•1½ cups chopped walnuts
Instructions
1.Preheat oven to 350º F. Spray one large tube or bundt pan or two loaf pans with non-stick baking spray. Set aside.
2.Whisk together flour, baking powder, baking soda, salt, cinnamon and ginger together in a medium bowl. Set aside.
3.Cream together vegetable oil, sugar and eggs. Spoon in flour mixture and mix until just combined. Stir in pears, vanilla and walnuts.
4.Pour into prepared baking pan(s) and bake for 60 minutes, or until skewer or toothpick come out clean when inserted in the center of the bread.
5.Remove from oven and allow to rest in the pan(s) for about 10 minutes. Turn out and allow to cool completely.
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