2-1/4 cups gf flour 1-1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/4 cup chopped walnuts 1 Tablespoon butter, melted 1/2 cup vegetable oil 3/4 cup sugar 2 large eggs 1 cup gf plain yogurt 1 teaspoon vanilla extract One 14 ounce can pears, drained and cut into 1/2 inch dice 1/2 cup dried cranberries
Preheat oven to 350°F.
Lightly butter a 8"x8" baking dish with butter. Dust pan lightly with flour.
In a bowl, combine dry ingredients, (gf flour through walnuts).
In a separate bowl, combine butter, oil, sugar, eggs, yogurt, and vanilla.
Make a well in center of dry ingredients and add wet ingredients. Stir until just combined. Fold in pears and cranberries.
Pour batter into prepared baking dish. Bake for 50 to 60 minutes, or until top is golden and a toothpick inserted into center comes out clean. Cool for 15 minutes before serving.
We used The Gluten Free Pantry’s Country French Bread flour mix. To purchase this product please click the link below in our Recommended Tools section.