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Streusel-Topped Pear Bread

A delightfully moist pear bread with a crunchy streusel topping, spiced with cinnamon and ginger. Turn those pears on your counter into a sweet treat.
Prep Time20 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: pear, quick bread, streusel
Servings: 1 loaf

Ingredients

Streusel Topping:

  • 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

Bread:

  • 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

Instructions

  • 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!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months.