Roasted Pear Quick Bread
- Total Time
- About 1½ hours, plus 1 hour's cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups/355 grams chopped pears (from about 2 medium pears, cored and cut into ½-inch pieces)
- 2tablespoons unsalted butter, melted
- 1teaspoon vanilla extract
- Pinch of fine sea salt
- ¼cup/25 grams old-fashioned oats
- ¼cup/55 grams light brown sugar
- ¼cup/30 grams all-purpose flour
- Pinch of ground cinnamon
- 3tablespoons cold unsalted butter, cut into ¼-inch cubes
- ⅓cup/45 grams coarsely chopped almonds
- 2½cups/320 grams all-purpose flour
- 2teaspoons ground cinnamon
- 1teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- ½cup/120 milliliters vegetable, or other neutral, oil
- 2tablespoons unsalted butter, melted, plus more for greasing the pan
- 1cup/220 grams light brown sugar
- 2large eggs, at room temperature
- ½teaspoon almond extract (optional)
- ¾cup/180 milliliters buttermilk
For the Roasted Pears
For the Streusel
For the Quick Bread
Nutritional analysis per serving (8 servings)
602 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 79 grams carbohydrates; 4 grams dietary fiber; 39 grams sugars; 9 grams protein; 353 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
- Step 2
While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
- Step 3
Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
- Step 4
In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
- Step 5
With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
- Step 6
Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.
Private Notes
Comments
Fabulous recipe. I baked these in dark brown paper muffin cups and my friends thought they were store-bought until I told them I whipped them up. I baked the pears for an extra-long amount of time until they caramelized a bit and this really does the trick to make them sweet and flavorful. When they're too fresh and juicy it makes the texture of the bread seem undercooked in the mouthfeel.
I used dark brown sugar and only added 1/2 cup, came out great!
I read all the comments before I set out. The streusel is terrific. I subbed 1tsp of ground cardamom for the cinnamon. I also halved the sugar. It’s really nice, but I’ll split the difference on the sugar next time, and use 3/4 of a cup. A keeper.
These were delicious, but it was way too much batter for the size of baking pan and the streusel spilled over the top and might have been too heavy to let the bread rise as much as it may have without that much topping on top. It was still delicious though, and I will definitely make it again!
Had a bag of small pears that were overripe and mushy so I skipped the roasting step. I ended up having about 3.5 cups chopped pears. Added a quarter teaspoon of cardamom as others suggested. I used the reverse creaming method and baked it in a 8x8 glass pan so it wouldn't overflow. It still puffed up beautifully and tasted great even though the pear flavor gets a little lost. If I make it again, I'll do more topping as there wasn't enough with the larger surface area of an 8x8 pan.
Made this loaf in a 9x5 pan, and it was way too much batter for one pan. I should have trusted my gut and divided it between too. After 60 minutes, I pulled it because it was still runny and oozing over the side of the pan to the bottom of my oven. Very disappointed because the roasted pears smelled so good!