Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
In a small bowl, prepare the streusel topping by mixing flour, brown sugar, sliced almonds, and cinnamon. Stir in the melted butter until crumbly. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, cream the butter, granulated sugar, and brown sugar until light and smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold the diced pears gently into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the almond streusel topping evenly over the batter.
Bake for about 50–60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and timing
Servings: 8–10 slices
Prep time: 20 minutes Bake time: 50–60 minutes Cooling time: 20–30 minutes Total time: about 1 hour 40 minutes
Variations
Spiced pear bread Add nutmeg, ginger, or cloves to the batter for deeper spice flavor.
Chocolate pear bread Fold in chocolate chips along with the pears for a sweet twist.
Walnut pear bread Replace sliced almonds in the streusel with chopped walnuts or pecans.
Honey pear bread Replace part of the sugar with honey for a richer sweetness.
Pear and apple bread Mix diced apples with the pears for a more complex fruit flavor.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days. Allow slices to come to room temperature or warm slightly before serving.
To freeze, wrap the loaf or individual slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
To reheat, warm a slice in the microwave for about 10–15 seconds or in a low oven until heated through.
FAQs
What type of pears work best for this bread?
Firm but ripe pears such as Bartlett or Anjou work well because they hold their shape during baking.
Do I need to peel the pears?
Peeling is recommended for a softer texture, but you can leave the skin on if you prefer.
Can I use canned pears?
Yes, but drain them well and pat them dry to remove excess moisture.
Why is my bread too dense?
Overmixing the batter or adding too much flour can lead to dense bread. Mix just until the ingredients are combined.
Can I make this recipe gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend designed for baking.
How do I keep the streusel from sinking?
Make sure the batter is thick and sprinkle the streusel evenly on top without pressing it down.
Can I add nuts to the batter?
Yes, chopped walnuts or pecans can be added along with the pears for extra texture.
Can I make this into muffins instead of a loaf?
Yes, divide the batter into muffin tins and bake for about 18–22 minutes.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar if the pears are very sweet.
Can I make this bread ahead of time?
Yes, this bread stores well and often tastes even better the next day as the flavors develop.
Conclusion
Pear Bread with Almond Streusel Topping is a comforting baked treat that combines tender fruit, warm spices, and a crisp nutty topping. Easy to prepare and full of flavor, it’s perfect for breakfast, brunch, or an afternoon snack. With its moist texture and crunchy almond streusel, this homemade bread is sure to become a favorite in your baking rotation.
This Pear Bread with Almond Streusel Topping is a moist and tender quick bread packed with sweet, juicy pears and topped with a crunchy almond streusel. Warm spices, soft fruit, and a buttery crumble combine to create a comforting homemade treat that’s perfect for breakfast, brunch, or dessert.
Ingredients
For the Pear Bread
2 cups all-purpose flour
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt
1½ cups ripe pears, peeled and diced
For the Almond Streusel Topping
½ cup all-purpose flour
¼ cup brown sugar
⅓ cup sliced almonds
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
Prepare the almond streusel topping by mixing flour, brown sugar, sliced almonds, and cinnamon in a bowl. Stir in the melted butter until the mixture becomes crumbly. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, cream the butter, granulated sugar, and brown sugar until light and smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold the diced pears into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the almond streusel topping evenly over the batter.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use ripe but firm pears such as Bartlett or Anjou for the best texture.Avoid overmixing the batter to keep the bread soft and tender.If the streusel browns too quickly, loosely cover the loaf with foil during the last part of baking.This bread often tastes even better the next day as the flavors develop
