Description

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

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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