So, the other day I had a problem. I had way too many pears and not enough time to eat them all. You often have to buy pears by the box in my supermarket, meaning I had 6 pears when I only wanted to eat a few. Well, that just gave me the idea to try to bake something with the extra pears. And well, here we are with a deliciously moist streusel-topped pear bread.
I haven’t posted in a while and I have no idea why it took me so long to write this recipe up. Living in Hong Kong, we’ve been experiencing the worst COVID wave and restrictions we’ve ever had while the rest of the world is re-opening. I’ve been able to work from home and I basically couldn’t do much because for 3 months gyms, cinemas, restaurants after 6 p.m., and many other activities were closed. But it's been hard to feel inspired. Somehow, when restrictions have finally started to ease up, I feel more motivated to get things done - baking, writing, photography. It’s crazy how much a disrupt in your routine can throw you off.
But don’t mind my rambling, we’re here to talk about pear bread.
Helpful notes for making pear bread
- Grate your pears on the smallest size of your box grater. You’ll end up with a lot of liquid/juice — it’s absolutely delicious but too much liquid for the bread. So, I recommend straining the grated pears and drinking the juice!
- I know grating anything is annoying (one of the reasons carrot cake is so troublesome!). But because pears are so soft, it should only take you a few minutes. There’s no need to peel them first either.
- I used Forelle pears, but any type of variety should work.
- The streusel is optional, but why would you skip it? If you like having a nice crunch to your quick bread, this is the way to go. The almonds (or another nut if you prefer) and the crystallized ginger make it special and give the topping that extra oomph that compliments the milder taste of the bread.
- If you're not a fan of pears, check out my banana bread recipe here.
Storing leftovers (if you somehow still have extra)
Because this bread is quite moist. So, if you live somewhere hot and humid like me, I’d store it in the fridge after a day. If you want to save some for a rainy day, freeze the individual slices well wrapped in the freezer for up to 3 months. When you’re in a rush, just microwave a slice for 30s-1 minute, although you’ll lose the crunch in the streusel. But if you’ve got the patience, reheat in the oven at 175°C(350°F) for 10-15 minutes.
Streusel-Topped Pear Bread
- 30 g (1/4 cup) all purpose flour
- 1/2 teaspoon cinnamon
- 50 g (1/4 cup) brown sugar
- 15 g (1/8 cup) crystallized ginger, chopped, optional
- 30 g (1/4 cup) almonds, chopped or slivered, optional
- 28 g (2 tablespoons) butter, cold and cubed
- 256 g (2 cups) all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 142 g (1 cup) greek yogurt, room temperature
- 100 ml (1/3 cup) neutral oil, canola or vegetable
- 100 g (1/2 cup) brown sugar
- 275 g (3 medium or 1 1/4 cup) pears, grated
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- Preheat your oven to 175°C(350°F). Grease and line a 9x5 loaf pan with parchment.
- First, make your streusel topping by combining the flour, cinnamon, brown sugar, optional almonds, and crystallized ginger. Work in the cold butter with your fingers until it resembles coarse sand. Keep in the fridge until ready.
- In a large bowl, combine the dry ingredients: flour, cinnamon, ginger, cardamom, baking soda, baking powder, and salt.
- Peel and core your pears. Grate them on the finest setting of your box grater, you’ll want just over 1 cup. I don’t recommend you grate the pears in advance because they may turn brown.
- In a medium bowl, combine your wet ingredients: grated pears, yogurt, oil, eggs, vanilla and optional almond extract. Mix only until everything is incorporated.
- Add the wet ingredients to the dry and mix just until you can’t see any more flour left and the batter looks evenly moistened.
- Pour the batter into your prepared loaf pan. Sprinkle your streusel over the top, creating different size clumps for texture.
- Bake for 40-50 minutes. Use a cake tester or toothpick to check for doneness, it should come out dry or just with a few crumbs. You can also tent your bread if the top starts to brown too quickly.
- Let cool in the pan completely before removing and slicing - I know it’s hard to wait!