breads rolls and muffins

Streusel-Topped Pear Quick Bread

Dotted with tender pear pieces, this moist and tender almond streusel-topped quick bread is the perfect pairing for morning coffee or afternoon tea.
15 min
PREP TIME
1h 30 min
COOK TIME
210
CALORIES
18
INGREDIENTS
16
Servings

INGREDIENTS

  • Streusel
  • 1/3 cup (75 ml) packed brown sugar
  • 1/4 cup (60 ml) all-purpose flour
  • 2 tbsps (30 ml) cold butter
  • 1/3 cup (75 ml) slivered almonds
  • Quick Bread
  • 1/2 cup (125 ml) softened butter
  • 1/3 cup (75 ml) granulated sugar
  • 1/3 cup (75 ml) packed brown sugar
  • 2 eggs
  • 1 tsp (5 ml) Pure Almond Extract
  • 1 3/4 cup (425 ml) all-purpose flour
  • 1 1/2 tsp (7 ml) baking powder
  • 1 tsp (5 ml) Ginger, Ground
  • 1/2 tsp (2 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • 3/4 cup (175 ml) buttermilk
  • 1 large pear peeled and diced

Preparation

  • 1 Preheat oven to 350°F (180°C).
  • 2 For the streusel, in small bowl, stir together brown sugar and flour. Using your fingers or 2 knives, rub or cut in butter until coarse crumbs form. Stir in almonds; set aside.
  • 3 For the quick bread, in large bowl with electric beaters, beat butter with granulated and brown sugars until fluffy; beat in eggs and almond extract until combined.
  • 4 In separate bowl, whisk together flour, baking powder, ginger, baking soda and salt; stir into egg mixture. Stir in buttermilk just until smooth. Stir in pears. Spread evenly in greased and parchment paper–lined 9x5-inch (23x13 cm) loaf pan; sprinkle evenly with streusel.
  • 5 Bake for 1 hour, or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Use sides of parchment paper as handles to lift out bread; let cool completely on rack.
  • 6 Test Kitchen Tip:
    • No buttermilk? Stir 1 tbsp (15 mL) lemon juice into 1 cup (250 mL) milk; let stand for 5 minutes.

NUTRITION INFORMATION

(per Serving)

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