I’m pretty sure I had an alien encounter last night. But, before we get to that, I need to share with you my new favorite bread. Ever. I’m serious. This gluten-free almond pumpkin pear bread recipe (try saying that 5x fast) is the best I’ve ever made.
So, um, back to my encounter. You see, I’ve taken to watching the entire first season of X-Files every night. Before you say “oh crazy Claire, you’re clearly having a bad dream” let me finish. So, last night, I woke up at like 12:30. My phone was flashing (no notifications, just flashing) and Oscar was whining at the door. So, with trepidation, I looked around and noticed that my windows were GLOWING. Like, glowing in the dark. THEN I looked up and saw a giant X on my cieling. I’m fairly certain that had I not gotten up, ran to the bathroom, flipped the light switch on and screamed, I would have been adbucted and probed for the next 20 years.
Now, I realize the probability of my so called experience is slim to none. BUT. I’m sticking to it. Therefore, tonight I’m sleeping with all the lights on and a knife under my pillow. That’s how you kill aliens, right? Or a stake?
Before you write me off and call authorities to take me to the looney bin, I’ll change subjects to something less….out-there. Pumpkin bread! Not just any pumpkin bread either. Pumpkin bread made WITHOUT gluten. I was so inspired by my gluten-free baking triumph with the pumpkin muffins , I decided to try my luck again with a quick baked bread. Sticking with the pumpkin theme (It’s fall, IT IS!) I decided to add in more of my favorite fall produce. So, I chopped up some pears and tossed them into the mix too.
Because I’m a nut, I also decided to add some GF almond flour in there, to give it a nutty flavor. (I’m a nut, nutty flavor, get it? get it?) The end result was better than I could have EVER imagined! So moist and dense with an amazing pumpkin pie aroma and flavor. But that’s not all. You also get a hint of the baked pear and each bite has the perfect aftertaste of roasted almonds. It’s the BEST fall bread and pairs so wonderfully with coffee. If you wanted to, you could also sprinkle some toasted little nuts on top of the bread while it bakes for a crunchy crust.
I simply topped mine with a sliver of butter and gobbled it right up in 3 seconds. Now, please excuse me while I google “alien proofing your home” and “how to fight off an alien abduction.” Thank god I work from home. Could you imagine explaining that search to your company’s prying IT folks?
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 9 slices. Recipe inspired by The Gluten-free Goddess .
Prep time: 10 minutes
Cook time: 45 – 52 minutes
1 1/4 cup gluten-free all purpose flour (I used Bob’s Red Mill)
1/4 cup almond flour
2/3 cup brown sugar
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
2 large eggs
1 cup pumpkin puree
1 tablespoon gluten-free almond extract
2 tablespoons pear juice
2 tablespoons honey
2 teaspoons baking powder
1 teaspoon baking soda
Dash of salt
1 1/2 tablespoons GF pumpkin pie mix
2/3 cup chopped pears
Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside.
In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt and pumpkin pie mix. Add oil, extract, eggs, honey, pear juice and pumpkin puree and mix well. Stir in pears.
Pour mixture into the prepared loaf pan. Bake for 45 – 52 minutes, or until golden brown. Let cool slightly and serve.