Pear Streusel Bread

Pear streusel bread is a flavorful quick bread with fresh pear flavor that is spiced with cinnamon and nutmeg and topped with a buttery streusel topping.

Pear Streusel Bread

Pear streusel bread is a soft and tender seasonal quick bread. It is full of fresh pear flavor that is flavored with cinnamon and nutmeg and topped with a buttery streusel topping. You can even finish the quick bread off with a sweet powdered sugar glaze drizzled on top. This quick bread is ideal for breakfast or brunch and can even be made for an anytime treat. Take advantage of the fresh pear season, which is typically August – October for the best pears at their peak flavor. If you like to bake with apples in the fall season, try baking a recipe with pears for the same comforting flavor – this quick bread is a perfect choice!

How to Make Pear Streusel Bread

The recipe calls for grating the pears, which ensures there is fresh pear flavor in every bite. The powdered sugar glaze is optional at the end, but well worth the addition!

Ingredients

For the bread

• 2 cups all-purpose flour
• 1 cup granulated sugar 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 
• 1/2 teaspoon salt
• 1/2 cup cooking oil
• 2 large eggs
• 1/2 cup sour cream or yogurt 
• 1 1/2 cups grated fresh pear 
• 1/4 cup nuts toasted

For the streusel

• 1/3 cup all-purpose flour
• 1/4 cup brown sugar packed 
• 1/4 teaspoon ground cinnamon 
• 3 Tablespoons unsalted butter cubed 

For the glaze (optional)

• 1 cup powdered sugar
• 2-3 teaspoons water or enough to make a drizzling consistency

Instructions

In a large mixing bowl, sift or whisk together the 2 cups all-purpose flour, 1 cup granulated sugar , 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg , 1/2 teaspoon salt.

In a medium sized mixing bowl or a large liquid measuring cup, whisk the 1/2 cup cooking oil, 2 large eggs, 1/2 cup sour cream or yogurt. Make a well into the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Fold in the 1 1/2 cups grated fresh pear and 1/4 cup nuts. 

Pour batter into a well greased 9” x 5” loaf pan that has been lined with parchment paper. In a small mixing bowl, combine the ingredients for the streusel topping: 1/3 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon . Cut in the cold 3 Tablespoons unsalted butter until crumbly. Sprinkle on top of batter.

Bake at 350℉ for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow to cool in pan 10-15 minutes, then run knife around the edges and turn loaf out onto a wire rack to cool completely. 

Optional: once loaf is cool, in a small mixing bowl combine 1 cup powdered sugar and 2-3 teaspoons water; drizzle over loaf and allow to set before slicing.

Tips for Pear Streusel Bread

• To toast the nuts, spread nuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
• Store in airtight container for up to 72 hours
• Bread freezes well sealed in an airtight container for up to 3 months

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