Brown Butter Pear, Ginger & Dark Chocolate Batter Bread gf/sf

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Brown Butter Pear, Ginger & Dark Chocolate Batter Bread 

Bake at 350°F for 55–65 minutes/internal temperature around 205–210°F 

    Ingredients

    Wet Ingredients

    115 g (½ cup) unsalted butter
      4 large eggs      , room temperature
      180 g allulose (or the amount you used successfully in your original loaf)
      1 tsp molasses
      2 tsp vanilla extract
      60 g (¼ cup) plain Greek yogurt

      Dry Ingredients

      120 g almond flour
      110 g tapioca flour
      60 g oat flour
      20 g brown rice flour
      ½ tsp xanthan gum
      2 tsp baking powder
      ½ tsp kosher salt
      ¼ tsp cardamom
      ⅛ tsp freshly grated nutmeg
      tiny pinch ground cloves
      ¼ tsp cinnamon 

      Fold In Bits 

      250 g  diced pears (about 2 medium pears), peeled if skins are thick
      80 g toasted pecans, chopped
      85 g sugar-free dark chocolate chips

      Reserve a small handful of pecans and chocolate for the top.

      MAKE 

      Brown the butter

      Cook the butter over medium heat until the milk solids become golden brown and smell nutty.

      Transfer immediately to another bowl so it doesn't continue cooking.

      Let cool for about 10 minutes.

      Prepare the pears

      Dice into approximately ½-inch cubes.

      Mix dry ingredients

      Whisk together: almond flour, tapioca flour, oat flour, brown rice flour, xanthan gum, baking powder, salt, cardamom, nutmeg, & cloves

      Mix wet ingredients

      Whisk together the eggs & allulose until pale and ribbony 

      Next add the molasses, vanilla, Greek yogurt, cooled brown butter until smooth.

      Fold dry ingredients into wet just until combined.

      Fold in the pears, pecans, and dark chocolate

      Don't overmix.

      Let the batter rest 20–30 minutes to allow the gluten-free flours to hydrate.

      Bake

      Pour into a parchment-lined loaf pan.

      Sprinkle reserved pecans and chocolate chips over the top.

      Bake at 350°F (175°C) for 55–65 minutes.

      Begin checking around 50 minutes.

      You're looking for:

      deep golden brown top
      center springs back lightly
      internal temperature around 205–210°F (96–99°C)

      Cool in the pan for 15 minutes before transferring to a rack.

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