Pear-Berry Pumpkin Bread is one of my “go-to” recipes when using leftover pumpkin. It has a sweet, subtle pumpkin flavor with little chewy fruits in every bite.
Pumpkin is one of those foods that are often labeled as a superfood; here are some of the reasons why:
- It’s rich in vitamins, minerals, and antioxidants
- Vitamin A protects your eyesight
- Antioxidants give your immune system a boost
- Being rich in soluble fiber, it Improves and normalizes bowel function
- Low calorie
- It contains compounds that are good for your skin
To Make Pear-Berry Pumpkin Bread, You Will Need These Ingredients:
Gluten-Free Baking Blend like King Arthur Measure For Measure Gluten-Free Flour or feel free to use all-purpose flour if you are not gluten-free
Pumpkin pie spice ~ here is my version of homemade pumpkin pie spice
Baking powder ~ corn-free if needed
Hemp seeds ~ optional
Dairy-free milk substitute ~ regular milk is fine if tolerated
Dried pears, dried blueberries ~ dried cranberries for Low FODMAP
Chopped walnuts ~ optional
To freeze the pumpkin bread, place the whole loaf or slice and layer the sections with parchment paper in a freezer bag or a freezer-safe container.
Loaf pans like the one shown here make removing the baked pumpkin bread so easy. I have a similar one that I use all the time and never need additional oil or non-stick sprays.
A gluten-free and vegan recipe that the whole family will enjoy. A perfect breakfast or brunch idea and a healthy snack too.
There are three Weight Watcher points plus in each slice.
Pear-Berry Pumpkin Bread
- 1 cup Gluten-free baking blend ~ such as King Arthur Measure For Measure Gluten-Free Flour or all-purpose flour if tolerated
- 7 Tbsp Granulated sugar
- 2 tsp Cinnamon
- 1/2 tsp pumpkin pie spice ~ try my homemade recipe
- 1 tsp baking powder ~ corn-free if needed
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned Pumpkin
- 1/2 cup dairy-free milk ~ or regular milk if tolerated
- 1 1/2 tsp vanilla extract
- 2 Tbsp ground flax seed
- 3 Tbsp chopped walnuts ~ omit if nut-free
- 1/2 cup dried blueberries
- 1/4 cup dried pears ~ cut into small pieces
- Preheat oven to 350-degrees F.
- Line the bottom of a loaf pan with parchment paper.
- In a medium mixing bowl add the first 7 ingredients and stir to combine.
- In a small mixing bowl add pumpkin, milk, vanilla, and flax seed. Stir well.
- Pour pumpkin mixture into dry ingredients and stir to combine.
- Fold in optional chopped walnuts and dried fruit.
- Pour mixture into prepared loaf pan.
- Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
- Remove from oven and let pumpkin bread sit for 10 minutes.
- Loosen edges and remove bread from the pan onto a cooling rack.
- The loaf will cut best when allowed to sit about 20 minutes.