30g(1/4 cup) almonds, chopped or slivered, optional
28g(2 tablespoons) butter, cold and cubed
256g(2 cups) all purpose flour
142g(1 cup) greek yogurt, room temperature
100ml(1/3 cup) neutral oil, canola or vegetable
100g(1/2 cup) brown sugar
275g(3 medium or 1 1/4 cup) pears, grated
2large eggs, room temperature
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!
Store leftovers in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months.