Ready to get your bake on? This Pear and Vanilla Bread will show off your fancy baking skills (without hardly any effort). After 3 months of being on a food chemical elimination diet for food sensitivity testing, I’ve finally been able to increase the number of different fruits and vegetables back into my diet.
Usually, most people can start reintroducing foods within 3-4 weeks or so, but because I was researching how to do it properly while I was on it, I took my time to get it right so I didn’t have to do it again, and I could figure out once and for all what my food intolerances really are.
This Pear and Vanilla Bread recipe came out of desperation as pear was the only fruit I could eat during that time, no other herbs or spices aside from vanilla and parsley were allowed, chocolate was a no-go, natural or artificial flavours were out, and my other usual go-to items were off the menu as well.
The result was a really bland diet that had me desperate for something as an occasional treat. Turns out desperate times can create some pretty yummy dishes!
Mind you, I haven’t baked with “regular” flours like plain flour for years so this took me a few goes! I had to revert back to traditional baking methods which, let’s be honest, are way too precise for my kind of baking needs.
But, if you’re on a restricted diet (or simply love pear and vanilla), then give this bread a try. It’s a nice change from the usual banana bread.
- Dairy-Free Option
- Suitable for Failsafe/RPAH Low Chemical Diet
- 2 eggs
- 45 g butter (or coconut oil for dairy-free)
- 2/3 cup rice milk, unsweetened
- 1 1/4 cup gluten-free, plain all-purpose flour
- 1/3-1/2 cup granulated sugar (raw, coconut, etc)
- 2 tsp baking powder
- 1 tsp ground vanilla powder
- 1/4 tsp salt
- 2 medium ripe pears, peeled, cut in half and cored
- Preheat oven to 180 degrees C fan forced.
- Lightly grease a 20cm x 10cm x 6cm loaf pan with butter or line with baking paper.
- Beat the eggs, butter, and sugar together in a medium bowl. Add milk.
- In a separate bowl, combine remaining dry ingredients.
- Whisk the dry mix into the wet ingredients until combined.
- Pour bread mix into prepared loaf pan.
- Gently press pear halves into the mix, with the top of the pears curve sitting flush with the surface of the mix.
- Bake at 180 degrees C for 30 minutes, then reduce heat to 160 degrees C and bake covered with foil for another 40 minutes.
- Leave to cool in the pan.
- Serve with a little butter or enjoy as is!