Pear Bread with Almond Streusel Topping
User Reviews
4.5
Pear Bread with Almond Streusel Topping
Description
Pear Bread with Almond Streusel Topping combines diced pears tossed in flour with a spiced batter of brown and granulated sugars, buttermilk, oil, and almond and vanilla extracts. The loaf is baked in a greased 9x5-inch pan and is finished with a crumbly almond streusel composed of flour, brown sugar, cinnamon, butter, and chopped almonds. Baking at moderate heat, the bread is loosely covered midway to prevent excessive browning on top while allowing the interior to cook through evenly.
The bread's texture is tender and moist from the pears and buttermilk, contrasted with the crunchy almond streusel adding a nutty, sweet topping. Cinnamon provides gentle spice throughout the bread and topping. This loaf works well sliced for breakfast or an afternoon snack.
Storing the bread covered at room temperature maintains freshness for up to four days. Additionally, it can be frozen for up to three months without compromising quality.
Ingredients
For the Almond Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter cut into pieces, cold
- 1/2 cup almonds chopped
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 egg at room temperature, large
- 1 cup buttermilk at room temperature
- 1/3 cup canola oil or vegetable oil
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract
- 1 1/4 cups pear skin removed and tossed in 1 tablespoon of flour, chopped
For the Almond Glaze:
- 1 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F degrees. Grease a 9x5 loaf pan with nonstick cooking spray. Set aside.
- First, make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and cold butter pieces. Rub the mixture together with your fingers until combined and crumbly. Stir in the chopped almonds. Set aside.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the buttermilk, oil, vanilla extract, and almond extract.
- Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Don't overmix. Fold in the chopped pears.
- Pour batter in prepared pan. Sprinkle the almond streusel topping evenly over the bread.
- Bake for 60 minutes, loosely covering the bread with aluminum foil after 30 minutes to prevent the top from getting too dark. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.
Notes
- After baking, keep the bread covered at room temperature for up to four days to maintain moisture.
- You can freeze the loaf wrapped tightly for up to three months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 237mg | 10% |
| Potassium | 184mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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