Meals and Courses

Glazed Pear & Cinnamon Loaf

prep Time 1—2 hours, depending on machine, plus soaking
  • 100 g (3½ oz) dried pears, chopped
  • 100 g (3½ oz) sultanas
  • 400 ml (14 fl oz) strong, hot tea
  • 1 egg, beaten
  • 25 g (1 oz) unsalted butter, softened
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 375 g (12 oz) gluten-free white bread flour
  • 75 g (3 oz) light muscovado sugar
  • 1½ teaspoons fast-action dried yeast
  • icing sugar, for dusting

Put the chopped pears and sultanas in a bowl with the hot tea and leave to soak for 1 hour.

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified for gluten-free breads in the manual. Add the sultanas with the pears and liquid.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the fast/rapid bake programme.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack. Serve freshly baked or toasted and buttered.

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