Pear and Walnut Loaf

A Loaf is always so handy

This Gluten Free Pear and Walnut Loaf is really delicious and moist. Pears are in season right now, grab some fresh from the Trees or your local Supermarket will have plenty on the shelves.

Slice and spread with your favourite topping or do what we do, heat a little then serve with a huge dollop of Greek Yoghurt.

I have added some roasted chopped Walnuts and Honey over the top after baking. This adds a lovely texture and also gives an earthy flavour.


Pear and Walnut Loaf

  • 200g Butter
  • 2 tablespoons Honey
  • 2 large Eggs beaten
  • 1 teaspoon Vanilla Essence
  • 200g Gluten Free Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Ginger
  • 2 Pears, peeled, cored, chopped and cooked
  • pinch Salt


  • 2 tablespoons Honey, warmed
  • 1/4 cup chopped Roasted Walnuts


Preheat Oven to 160º.

Place chopped Walnut into an Oven Proof Dish and place in the Oven for 5-10 minutes to Roast while Oven is warming up to temperature.

Grease a 25cm x 14cm Loaf Tin, or line with Baking Paper.

Wash, peel, and chop Pears, place into a medium sized Pot. Just cover with Water, place on a Lid and bring to the boil. Simmer until tender, check this by pricking with a fork or knife into the flesh.

In a Bowl soften the Butter, add the Honey and beat until nice and creamy.

Whisk the Eggs in another Bowl, add Vanilla then gradually add this mixture to the Butter and Honey, stir.

Fold into the Butter mixture the sifted Flour, Baking Powder, Salt and Ground Ginger.

Stir in the cooked Pears gently.

Pour into prepared Loaf Tin.

Bake for about 1 hour or if the middle of the Loaf springs back when gently pressed.

Place the Loaf Tin onto a cooling Rack.

Warm the Honey and brush over the top of the Loaf while still hot, then scatter over the Roasted Walnuts.

Serve warmed for a Dessert or slice and eat cold with a freshly brewed Pot of Tea. Perfect

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