Pear-Berry Pumpkin Bread -

Pear-Berry Pumpkin Bread

Deliciously sweet pumpkin bread with dried blueberries and pears and an allergy-free and vegan option.

Prep Time20

Cook Time45

Total Time1 5

Course: Breads and Rolls, Breakfast, Snack

Cuisine: American

Keyword: breakfast, dairy-free, egg-free, gluten-free, gluten-free vegan, no nuts, pear-berry pumpkin bread, pumpkin bread, soy-free

Servings: Servings

Calories: 130kcal

Author: Mary Krick

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.

**There are 3 weight watcher points plus per slice.