Looking for a pretty, yummy bread recipe? This pear bread is moist and low in carbohydrates. It has a subtle vanilla flavor and lovely delicate sweetness because of the ripe pears incorporated into the batter. I found that just two tablespoons of honey gave it the perfect sweetness!

Coconut flour makes really delicious quick breads and cakes, in addition it is low carb and a very good source of fiber. The eggs and olive oil in the recipe bestows the loaf with healthy fat. You need healthy fats in your diet for many reasons, including shiny hair and healthy skin! I don’t know about you, but I am always wanting that! You will need two to three ripe pears for this recipe! Ready? You’re gonna love it!

Vanilla Pear Bread Made with Coconut Flour

Preheat your oven to 325º degrees. Grease a 5″ x 7″ Loaf Pan and line it with parchment. I like to cut a piece to fit the long sides of the pan with some extra over the edges so I can simply lift it out of the pan. See photo below.

Ingredients:

6 Eggs

1/2 Cup plus 2 Tablespoons of Coconut Flour, scooped and leveled (I use this brand)

1 Cup of Chopped Pear, packed and very ripe

1/3 Cup of Good Olive Oil

1/4 Cup of Grass Fed Collagen (optional but great for skin, hair, nails and gut) (I like this kind)

2 Tablespoons of Local Honey (Clover if Lower FodMap)

2 Teaspoons of Pure Vanilla Extract

1 Teaspoon of Fresh Lemon Juice

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Mace (you may substitute nutmeg, mace is the outside of the nutmeg) (here)

1/2 Teaspoon of Baking Soda

1 Ripe Pear for the Top of the Loaf

Directions:

In a food processor with a blade, put your chopped pear and eggs and turn it on until pureed. Add the Coconut Flour and remaining ingredients, except the pear for the top, and process for about two minutes, scraping the sides of the bowl a couple times with a rubber spatula. The coconut flour will start absorbing the liquid and be a nice cake-like batter. With a rubber spatula, scrape all the batter into your prepared loaf pan, and rap the pan on your counter a couple times to level the batter somewhat. Take your nicely ripened pear, and cut it into 3/4″ inch slices from stem to bottom. Choose your prettiest two slices and lay them on top of the loaf, gently pressing the pear a bit into the batter, but keep the pear completely visible. Bake in the oven for 55 minutes keeping a close eye on the bread at the end. It is done when the loaf springs back in the center when touched with your finger.

Cool for five minutes, then remove from the pan, and cool completely on a wire rack before slicing!

Eat Your Nutrients!

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