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Wild Blueberry & Pear Almond Bread

Servings 1 loaf

Ingredients

  • 210 grams 1 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/3 cup honey
  • 1/4 cup plus 1 tablespoon sliced almonds divided
  • 4 tablespoons frozen wild blueberries divided
  • 1 pear peeled and sliced lengthwise
  • turbinado sugar

Instructions

  • Preheat oven to 350°.
  • Line an 8-inch loaf pan with parchment paper, leaving some paper to hang over long sides.
  • Combine almond flour, baking soda, cinnamon, and salt in medium bowl.
  • Add eggs and honey; stir well. Stir in 1/4 cup almonds and 2 tablespoons wild blueberries. Pour mixture into prepared pan.
  • Fan out slices of pear on top of batter. Top with remaining 1 tablespoon almonds and 2 tablespoon wild blueberries. Sprinkle with turbinado sugar.
  • Bake at 350° for 40-45 minutes or until a pick inserted in the center of the loaf comes out clean.
  • If desired, brush top of bread with a mixture of honey and water.