Spiced Pear Bread with Jaca

By Jaca Kitchen · · Updated

This sugar-free spiced pear bread swaps traditional sugar for Jaca allulose, so every slice of this moist, cardamom-scented loaf is studded with fresh pears and carries zero added sugar. It bakes up with a tender crumb and a buttery cinnamon-crumb topping — all the cozy flavor of a fall bakery loaf, made the Jaca way.

This is a Jaca-adjusted, healthier version of a classic spiced pear bread: we replaced every bit of the sugar with Jaca allulose at twice the amount, so you keep the sweetness and lose the sugar.

Prep time: 15 minutes · Cook time: 55 minutes · Total: 1 hour 10 minutes · Makes: 1 loaf (10 slices)

Ingredients:

For the bread:

  • ½ cup (113 g) unsalted butter, softened
  • 2 cups Jaca allulose
  • 2 large eggs, room temperature
  • ½ cup (113 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups (220 g) peeled, diced ripe pears (about 2 large pears)

For the cinnamon crumb topping:

  • ½ cup Jaca allulose
  • ¼ cup (32 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cubed

Instructions:

  1. Heat the oven to 350°F (175°C) with a rack in the lower third. Grease a 9×5-inch loaf pan.
  2. Beat the softened butter and Jaca allulose until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each. Beat in the sour cream and vanilla — the batter may look curdled, and that’s fine.
  4. In a separate bowl, whisk the flour, baking powder, cardamom, salt, and baking soda. Add to the wet ingredients and mix until just combined, then gently fold in the diced pears.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. For the topping, stir together the Jaca allulose, flour, and cinnamon, then cut in the cold butter with a fork until crumbly. Scatter evenly over the batter.
  7. Bake 55–60 minutes, until a toothpick inserted in the center comes out clean. Allulose browns faster than sugar, so tent the loaf loosely with foil if the top darkens before the center is set.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling before slicing.

Jaca tip: Because Jaca allulose measures at twice the amount of the sugar it replaces, this loaf stays every bit as sweet and moist — with none of the added sugar of the original.