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Coles

Gluten-free cinnamon and pear bread

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  • Gluten free

Treat your guests to this cinnamon and pear bread for afternoon tea. Moist, delicious and quick to prepare, what’s not to love?

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time10 minutes, (+ 10 mins standing time)

Ingredients

  • 1½ cups coarsely grated William Bartlett pear (about 4 pears)
  • ¼ cup (60ml) vegetable oil
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • ½ cup (125ml) milk
  • 2½ cups (335g) gluten-free self-raising flour
  • 1¼ cups (275g) firmly packed brown sugar
  • 1 cup (120g) almond meal
  • 2 tsp ground cinnamon
  • 1 William Bartlett pear, extra, sliced thinly
  • Butter, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Grease and line a 20cm x 11.5cm loaf pan with baking paper, allowing the 2 long sides to overhang.
  2. Step 2

    Place the grated pear, oil, egg and milk in a small bowl. Stir until well combined.
  3. Step 3

    Place the flour, sugar, almond meal and cinnamon in a large bowl. Make a well in the centre. Pour in the pear mixture. Stir until well combined. Pour into the prepared pan. Smooth the surface. Arrange the sliced pear on top.
  4. Step 4

    Bake for 1¼ hours or until a skewer inserted in the centre comes out clean. Stand in pan for 10 mins before turning onto a serving plate. Cut into slices and serve warm or toasted with butter.

    Gluten-free cinnamon and pear bread

    Gluten-free cinnamon and pear bread
    • Serves6
    • Cook time1 hour 15 minutes
    • Prep time10 minutes, (+ 10 mins standing time)
    Ingredients
    • 1½ cups coarsely grated William Bartlett pear (about 4 pears)
    • ¼ cup (60ml) vegetable oil
    • 2 Coles Australian Free Range Eggs, lightly whisked
    • ½ cup (125ml) milk
    • 2½ cups (335g) gluten-free self-raising flour
    • 1¼ cups (275g) firmly packed brown sugar
    • 1 cup (120g) almond meal
    • 2 tsp ground cinnamon
    • 1 William Bartlett pear, extra, sliced thinly
    • Butter, to serve
      Description

      Treat your guests to this cinnamon and pear bread for afternoon tea. Moist, delicious and quick to prepare, what’s not to love?

      Method
      1. Step 1

        Preheat oven to 160°C. Grease and line a 20cm x 11.5cm loaf pan with baking paper, allowing the 2 long sides to overhang.
      2. Step 2

        Place the grated pear, oil, egg and milk in a small bowl. Stir until well combined.
      3. Step 3

        Place the flour, sugar, almond meal and cinnamon in a large bowl. Make a well in the centre. Pour in the pear mixture. Stir until well combined. Pour into the prepared pan. Smooth the surface. Arrange the sliced pear on top.
      4. Step 4

        Bake for 1¼ hours or until a skewer inserted in the centre comes out clean. Stand in pan for 10 mins before turning onto a serving plate. Cut into slices and serve warm or toasted with butter.