Spiced Pumpkin Pear Bread

Hi Ballet Beauties!

The leaves are changing, and October is showing off its beautiful colors! We’re back in the Ballet Beautiful kitchen, and things are getting cozy. This vegan pumpkin and pear bread brings together some of my favorite fall flavors, sweet pears, pumpkin, and a warming touch of cinnamon, cardamom, and fresh ginger.

Made with oat flour, this loaf has a moist, hearty texture and a gentle sweetness from pumpkin and pears. A slice makes a lovely snack alongside your Ballet Beautiful routine, providing carbohydrates to help fuel movement. After a workout, try it with yogurt for some added protein, or enjoy it with almond butter and your favorite tea.

A little fall comfort to enjoy after your pliés!

XOXO,

Kara

Spiced Pumpkin & Pear Bread

Ingredients

Makes 1 loaf, about 8–10 slices

● 1¾ cups plain pumpkin purée, not pumpkin pie filling
● 2 ripe pears, cored and chopped
● 3 tablespoons ground flaxseed
● 6 tablespoons water
● ⅓ cup coconut oil, melted and slightly cooled
● 2 tablespoons maple syrup
● ¼ cup plus 2 tablespoons plus 1 teaspoon unsweetened soy or oat milk
● 1 tablespoon lemon juice
● 2 teaspoons freshly grated ginger
● 1 teaspoon cinnamon, plus a little for topping
● ½ teaspoon ground cardamom
● Approximately 4 cups oat flour, spooned and leveled*
● 1 teaspoon baking powder
● ½ teaspoon baking soda
● ¼ teaspoon salt
● ½ cup raisins, optional
● 1 additional pear, thinly sliced, for topping
● 2 tablespoons pumpkin seeds, optional

Instructions

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.
2. Mix the ground flaxseed with the water and let stand for 10 minutes to thicken. If using raisins, soak them in warm water for 10 minutes, then drain well.
3. In a large bowl, whisk together the pumpkin purée, flax mixture, coconut oil, maple syrup, plant milk, lemon juice, and ginger.
4. In a separate bowl, combine the oat flour, cinnamon, cardamom, baking powder, baking soda, and salt.
5. Stir the dry ingredients into the wet ingredients until combined. Fold in the chopped pears and optional raisins. The batter will be thick and scoopable.
6. Spoon into the prepared pan and smooth the top. Arrange thin pear slices over the batter, then sprinkle with pumpkin seeds and a little cinnamon.
7. Bake for 50–60 minutes, beginning to check at 50 minutes. Allow additional time if needed: the center should be set, and a skewer inserted between the pear slices should come out without wet batter. Loosely cover with foil if the top browns before the center is done.
8. Cool in the pan for 15 minutes, then carefully transfer to a wire rack. Let cool completely before slicing.

Recipe adapted from a pumpkin and pear loaf shared by @iekebooij.