Gluten-Free Pear and Hazelnut Loaf

This loaf recipe is pretty divine and just screams HOLIDAY. Think of it as a #glowy panettone if you will, baked with seasonal pears, warming spices, and toasty hazelnuts. If you're not familiar with panettones, they're usually some type of sweet bread loaf studded with dried fruits and nuts. For the holidays, make our version filled with juicy pears and nutty hazelnuts. This recipe is gluten-free (made with our favorite almond flour + coconut flour), making it a light and easily digestible sweet treat.

Make it this week to munch on for breakfast, as a snack, or dessert. It also makes for a wonderful holiday gift-- wrap it up with some parchment paper, kitchen twine, and an herb bundle, and you've got a beautiful present that anyone would love.

GLUTEN-FREE PEAR HAZELNUT LOAF Adapted from Smitten Kitchen 


  • 2 small-medium firm pears
  • 6 tablespoons melted coconut oil
  • 1 cup maple syrup
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup rolled oats (gluten free certified)
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon kosher salt
  • 1 cup toasted hazelnuts, coarsely chopped
  • 1/2 cup semisweet chocolate chunks or golden raisins (optional)


1. Heat oven to 375°F.

2. Melt some extra coconut oil to cover a standard loaf pan / cover with parchment paper as well if you'd like, to prevent sticking

3. Grate pears on the large holes of a boxed grater into a large bowl (you can choose if you want to peal them or not.) You should have about 1 1/2 cup grated. Into the grated pears, stir in melted coconut, maple syrup, eggs and vanilla until combined.

3. In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks / raisins. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.

4. Fill loaf pan almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Place loaf in oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center of loaf comes out batter-free.

5. Cool loaf in the pan for 15 minutes or so, then transfer to a cooling rack. Loaf will keep for 2 days at room temperature in an airtight container, or for well over a week in the refrigerator.

Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow 

Recipe by: Tara Sowlaty Photography by: Davida Williams