October 3, 2019

Ginger Pear Buckwheat Bread

Sweet with a kick of ginger, this Ginger Pear Buckwheat Bread makes a great, breakfast, snack, or dessert. Completely plant-based, gluten-free, oil-free, sugar-free, and fruit-sweetened.

Bread. It's everyone's worst enemy, right? So many people nowadays are gluten-free or paleo or low-carb or calorie-counting. Bread never makes the list of 'approved' foods. So sad!

I love bread! There's something so satisfying about sinking your teeth into a soft, spongy piece of bread.

Now let me just say that I'm not advising that you eat any bread you want. Honestly, most people have it right: bread can be really unhealthy. Often store-bought bread has white flour and other refined grains, oil, eggs, sugar, preservatives... I could go on.

That's why I make bread at home! I get to control exactly what I put in it. I know that I'm fully comfortable eating each ingredient that goes into my bread, so of course I'll be fully comfortable eating the loaf itself.

Plus, I get to make fun flavors, like this fall-themed Ginger Pear Buckwheat Bread! You don't find that stuff at the store.

If  you were looking for a traditional white or wheat bread recipe, I'm sorry but I don't have that for you today. Though it's definitely on my list of recipes to develop. BUT what you do have is a sweet pear loaf with a kick of ginger and an extra helping of fall. (If you want other bread recipes, check out my Banana Bread and Strawberry Banana Buckwheat Bread recipes!)

Oh, and did I mention it's healthy?

Ginger Pear Buckwheat Bread


  • Pears: Of course Ginger Pear Buckwheat Bread has pears! We're going to use the pears two ways. First, as the main wet ingredient for the batter. Second, as a bit of added texture.
  • Date Syrup: Pears are pretty sweet, but the sweetness doesn't come through well in a loaf of bread without the addition of date syrup. It adds moisture and the right amount of sweet without being overpowering.
  • Almond Butter: The fat source. It creates a rich, tender bread and helps develop the perfect texture.
  • Baking Powder + Apple Cider Vinegar: The baking powder is a leavening agent and the ACV helps neutralize the base. I love science!
  • Ginger: Since this is Ginger Pear Buckwheat Bread we're going to use a hefty amount of ginger. If you're wary about the taste of ginger, I suggest tasting the batter (which you can do because it's vegan!!) Remember that the ginger taste will subside in the oven, so if it's overpowering as batter, it will be perfect when baked. If it tastes good as batter, you probably won't be able to taste the ginger in the final product.
  • Cinnamon + Nutmeg: We couldn't let ginger have the entire show! Cinnamon and nutmeg add a bit of extra oomph and complete the fall flavor profile.
  • Buckwheat Flour: Buckwheat bread --> buckwheat flour. It just makes sense. Buckwheat is actually a seed that's completely gluten-free and is amazing for baking because it creates an incredible texture.
  • Oat Flour: Oat flour makes the bread a bit more dense. It is more neutral in flavor than the buckwheat flour, so we're using some to make sure the ginger and pear flavors really shine.
  • Ground Flaxseeds: Flax serves as the binding agent. We're not using flax eggs, but the flaxseeds still do the binding work that an egg would do.

Ginger Pear Buckwheat Bread

How to make Ginger Pear Buckwheat Bread

Start by preparing the pear. You'll need a pound of chopped pear for this recipe. It sounds like a lot but it's really only 3-4 pears.

Finely chop or grate half of the pear. Set it aside to use later.

Then add the remaining pear, the date syrup, and the almond butter to a food processor. Process until the pear is pureed and the mixture is smooth.

Then add in the baking powder, ACV, and spices. Pulse the processor to incorporate.

Stir in the buckwheat flour, oat flour, and ground flax. The batter should be pretty thick at this point.

Finally, stir the grated pear set aside from earlier. The batter will still be thick, but the addition of the grated pear should give it a bit more moisture. This is good, because we want the bread to be moist, but not too moist. If there's a high wet to dry ratio, the bread won't bake through all the way.

Once you have the pears mixed into the batter, pour the batter into a parchment-lined loaf pan.

Bake the loaf for 45 minutes, or until a toothpick inserted into the middle of the loaf comes out completely clean. Remove the bread from the oven and let it cool for at least 15 minutes. Slice and enjoy!

Recipe Prayer

God, thank you for bread. Let us feed ourselves with foods that we desire to eat. Help us to be slow to judge. Amen.

Tried this recipe?

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Ginger Pear Buckwheat Bread

Sweet with a kick of ginger, this Ginger Pear Buckwheat Bread makes a great, breakfast, snack, or dessert. Completely plant-based, gluten-free, oil-free, sugar-free, and fruit-sweetened.















  • 1 Pound Chopped Pear, divided
  • 1/4 Cup Date Syrup
  • 3 Tablespoons Almond Butter
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Apple Cider Vinegar
  • 1 1/2 Teaspoons Ground Ginger
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 3/4 Cup Buckwheat Flour
  • 3/4 Cup Oat Flour
  • 2 Tablespoons Ground Flaxseed


  1. Preheat the oven to 350. Line a loaf pan with parchment paper.
  2. Using a food processor or grater, shred 8 ounces of the pears. Set aside.
  3. Add the other 8 ounces of pears, the date syrup, and the almond butter to a food processor. Process until smooth. Add the baking soda, apple cider vinegar, ginger, cinnamon, and nutmeg. Pulse to combine.
  4. Transfer to a bowl and stir in the oat flour, buckwheat flour, and ground flaxseeds. Mix until smooth.
  5. Stir in the shredded pears.
  6. Pour the batter into the loaf pan. Top with additional pear, if desired.
  7. Bake for 45 minutes, or until a toothpick inserted into the bread comes out clean. Let cool for at least 15 minutes. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography