Pear Bread with Cranberries and Ginger

Adapted from Gluten Free Gigi

INGREDIENTS:

• 3 pears, peeled, diced and cored, cooked with ½ cup water until tender, cooled
• 1/2 cup agave
• 1 tablespoon flaxseed meal mixed with 3 tablespoons water - let stand to thicken
• 2 tablespoons oil
• 1 teaspoon vanilla extract
• 1 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup fresh cranberries, halved

METHOD: 

• Preheat oven to 350 degrees
• Lightly grease loaf pan
• In large mixing bowl combine flour, baking soda, salt and ginger
• Puree pears in food processor
• Add agave, flaxseed/water mixture, oil and vanilla; process until smooth
• Stir wet ingredients into dry ingredients just until combined
• Stir in cranberries
• Pour into loaf pan and bake 50 - 60 minutes

NOTES:
The pears were not very sweet so it could have used a little more agave or some sugar.