Gluten-Free Pear-Cardamom Quick Bread
This dense, soft, and lightly sweet treat has all the moistness you want from a tasty gluten free breakfast bread. Serve it with Cranberry Coulis and whipped cream or by itself.
Gluten-Free Pear-Cardamom Quick Bread
MAKES 1 (8-1/2 BY 4-1/2-INCH) LOAF
Ingredients
- 1/2 cup canola oil, plus more for greasing
- 1/2 cup plus 2 tablespoons and 2 teaspoons white rice flour
- 1/4 cup potato starch
- 2 tablespoons tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 egg
- 1/2 cup maple crystals or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 ripe pear, grated
- 1/2 cup walnuts, chopped (optional)
- 1 recipe Cranberry Coulis, (optional; below)
- Greek yogurt or whipped cream, for serving (optional)
Instructions
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Preheat the oven to 350°F. Grease an 8-1/2 by 4-1/2-inch loaf pan with oil.
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In a large bowl, whisk together the rice flour, potato starch, tapioca flour, baking powder, salt, cinnamon, and cardamom.
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In another bowl, whisk together the egg, maple crystals, oil, and vanilla. Stir the wet mixture into the dry ingredients. Stir in the pear and walnuts.
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Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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Let the bread cool in the pan for 10 minutes before transferring the bread to a wire rack to finish cooling. Slice only when completely cool. Serve with a drizzle of coulis and a dollop of yogurt or whipped cream.
Cranberry Coulis
MAKES 2 CUPS The tangy-sweet character of this jam-like spread is perfect with any breakfast bread, toast, or even vanilla ice cream. Store airtight in the refrigerator up to 1 week.
Ingredients
- 1 cup fresh or frozen cranberries
- 1/2 cup apple juice
- 1/2 cup pure maple syrup
Instructions
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In a small saucepan over medium-high heat, combine all of the ingredients and bring to a simmer. Cook until the cranberries begin to break down, 5 to 6 minutes. Transfer the sauce to a blender and puree. Strain through a fine-mesh sieve, discarding the solids, cool completely, and serve.
Photography Dane Tashima
