Spiced Cocoa Pear Bread with Toasted Hazelnuts
Spiced Cocoa Pear Bread with Toasted Hazelnuts has the best flavors of fall, with warm spices, juicy pears, crunchy nuts and a kiss of cocoa.
Ingredients
- 1 cup almond flour
- ¾ cup gluten-free quick oats
- ½ cup oat flour
- 3 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
- 3 large eggs, lightly beaten
- ½ cup melted and cooled coconut oil
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- 3 small ripe pears, peeled and cored, cut into ¼-inch dice (1 cup)
- 1 cup toasted hazelnuts, skins removed and coarsely chopped
Instructions
- Preheat oven to 350° Fahrenheit. Oil a 9x5-inch loaf pan and line with parchment paper so that there is some overlap up the two long sides.
- Place the flours, oats, cocoa powder, baking powder and soda, salt and spices in a large mixing bowl; whisk until combined.
- In a medium bowl, whisk together the eggs, coconut oil, syrup, and vanilla; mix in pears. Add this mixture to the dry ingredients and stir just until combined. Fold in ½ cup of the chopped hazelnuts.
- Pour the batter into the prepared pan and sprinkle the remaining hazelnuts over the top. Bake for about 40 minutes until a pick inserted in the center of the loaf comes out clean.
- Place pan on a cooling rack and cool completely before lifting out with the parchment. Slice and enjoy! Wrap the bread in plastic or foil and refrigerate for up to a week.