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5.0 from 6 votes

Pear Bread with Almond Glaze

Cardamom Pear Bread with Almond Glaze is the perfect quick bread to make for brunch or a holiday breakfast! The flavors of warm, citrusy cardamom, juicy pears and a sweet almond glaze will have you grabbing a second slice!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 1 (9x5) loaf
Calories: 2001 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

Cardamom Pear Bread
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup pear juice* I used this, see note below about high altitude
  • 1/3 cup honey
  • 3 tablespoons oil such as canola or vegetable
  • 1 egg + 1 egg white
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup shredded pear approximately 1 large pear
  • Toasted sliced almonds for topping the bread optional
Almond Glaze
  • 3/4 cup powdered sugar
  • 1 tablespoon pear juice plus more if needed
  • 1/2 teaspoon almond extract

Instructions

Cardamom Pear Bread
    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Line a 9x5 loaf pan with parchment paper and set aside.
  3. In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
  4. In a separate bowl whisk together the yogurt, pear juice, honey, oil, eggs and extracts
  5. Pour the wet ingredients into the dry and fold together with a rubber spatula.
  6. When the batter is nearly combined fold in the shredded pear.
  7. Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. (See note below about baking times)
  8. If the bread starts to get too brown on top cover it loosely with a piece of foil.
  9. Cool the bread completely on a wire cooling rack.
Almond Glaze
  1. In a small bowl whisk together all of the ingredients for the glaze until smooth and pourable.
  2. If the glaze is too thick add more pear juice, about 1/2 teaspoon at a time, if it's too thin add more powdered sugar.
  3. Pour the glaze over the top of the cooled bread and top with the toasted sliced almonds if desired.

Notes

  • * If you live at high altitude like I do your baking time will probably be closer to 45 -50 minutes and if you are closer to sea level it will probably be closer to an hour.
  • * I also recommend if you don't live at high altitude that you decrease the pear juice from 1/2 cup to 1/3 cup as you typically need more liquid when baking at altitude.
  • Storing: Pear loaf can be stored outside of the fridge for 3-4 days in an airtight container or in the fridge for up to 1 week. 
  • Pear loaf can be stored outside of the fridge for 3-4 days in an airtight container or in the fridge for up to 1 week. 
  • Freeze Pear Bread: You can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, and then in a layer of aluminum foil. Add the slices or loaf to a freezer-safe bag and freeze for up to 3 months. Let it thaw on the counter before serving. 
  • You can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, and then in a layer of aluminum foil. Add the slices or loaf to a freezer-safe bag and freeze for up to 3 months. Let it thaw on the counter before serving. 

Nutrition Information

Serving 0g Calories 2001kcal (100%) Carbohydrates 363g (121%) Protein 42g (84%) Fat 51g (78%) Saturated Fat 5g (25%) Cholesterol 169mg (56%) Sodium 1842mg (77%) Potassium 1691mg (48%) Fiber 25g (100%) Sugar 212g (424%) Vitamin A 240IU (5%) Vitamin C 53.9mg (60%) Calcium 419mg (42%) Iron 8.6mg (48%)

Nutrition Facts

Serving: 1(9x5) loaf

Amount Per Serving

Calories 2001

% Daily Value*

Serving 0g
Calories 2001kcal 100%
Carbohydrates 363g 121%
Protein 42g 84%
Fat 51g 78%
Saturated Fat 5g 25%
Cholesterol 169mg 56%
Sodium 1842mg 77%
Potassium 1691mg 36%
Fiber 25g 100%
Sugar 212g 424%
Vitamin A 240IU 5%
Vitamin C 53.9mg 60%
Calcium 419mg 42%
Iron 8.6mg 48%

* Percent Daily Values are based on a 2,000 calorie diet.