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Gluten Free Cranberry Pear Bread | Can't Stay Out of the Kitchen | this luscious #SweetBread is made with fresh #cranberries & #pears. You can make it with #GlutenFree flour or regular flour--both taste fantastic. Great #bread for #holiday, or #FallBaking #Thanksgiving or #Christmas dinner. Great for #breakfast, #brunch or dinner. #GlutenFreeCranberryPearBread

Gluten Free Cranberry Pear Bread

Teresa Ambra
Gluten Free Cranberry Pear Bread is sensational. Whether you use gluten free flour or regular flour, this delicious sweet bread just bursts with flavor. Cranberries and pears along with a little cinnamon are a delightful combination of flavors and makes for a great bread for fall or holiday baking like Thanksgiving or Christmas. Serve for breakfast, brunch or dinner!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breads, Rolls and Muffins, Breakfast, Dessert
Cuisine American
Servings 42
Calories 151 kcal

Equipment

  • 7 miniature bread loaf pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring spoons
  • measuring cups
  • 1 bamboo skewer or knife, to check bread for doneness

Ingredients
  

  • 8 oz. salted butter softened (2 sticks)
  • 3 cups granulated sugar
  • 6 large eggs
  • 8 oz. sour cream
  • 1 tsp. vanilla extract
  • 3 cups gluten free flour (or cake flour, if not trying to keep the recipe gluten free)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 2 cups Bartlett pears peeled, cored and diced
  • 2 1/2 cups fresh cranberries (see note below)

Instructions
 

  • Cream butter with an electric mixer; add granulated sugar and eggs, one at a time and mix well.
  • Beat about two minutes to fluff batter and add additional air to the mixture.
  • Mix in gluten free flour thoroughly.
  • Add vanilla extract and cinnamon to batter.
  • Mix baking soda and sour cream together, then add to batter and mix thoroughly.
  • Add pears and cranberries and stir gently into batter.
  • Pour into seven well-greased and floured miniature loaf pans.
  • Bake at 350° for about 60 minutes, or until a knife (or bamboo skewer) inserted in center comes out clean.
  • Allow to cool completely before removing bread from miniature loaf pans.

Notes

NOTE: I used between 2 ½ to 3 cups of cranberries because I stuffed several cranberries into the tops of the bread pans before baking.
 
NOTE: If you don’t need to keep the recipe gluten free, substitute cake flour for the gluten free flour in the recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 151kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 63mgPotassium: 30mgFiber: 1gSugar: 16gVitamin A: 213IUVitamin C: 1mgCalcium: 19mgIron: 0.5mg
Keyword breakfast, brunch, cranberries, cranberry pear bread, gluten free, pears, sweet bread
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