Lightly spiced with cardamom and topped with a delightful cinnamon sugar crumble, this Spiced Pear Bread is an easy quick bread. Dense, light, and moist, it makes a great treat for fall and beyond!
2cups(220g)peeled & diced ripe pears, about 2 large pears
For the topping
¼cup(52g)light brown sugar
¼cup(32g)all-purpose flour
1teaspoonground cinnamon
3tablespoonscold unsalted butter, cubed
Instructions
Make the bread
Adjust the oven rack to the lower third (just below center) and heat to 350°F. Grease a 9x5-inch loaf pan and set it aside.
Using a stand mixer fitted with a paddle attachment or handheld electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. The mixture may look curdled at this point. This is okay, it will come together once the flour is added.
Combine the flour, baking powder, cardamom, salt, and baking soda; add to creamed mixture and mix until just combined. Fold in the pears.
Transfer the batter to the prepared loaf pan. Use a silicone spatula to smooth the batter over.
Make the topping
Combine the sugar, flour, and cinnamon in a medium bowl. Use a fork to cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack.
Notes
Sour cream: I highly recommend using sour cream but in a pinch plain Greek yogurt will do.
Pears: Barely ripe Bartlett, Bosc, and Anjou pears work best for baking.
Make ahead tip
Cover and store bread at room temperature for 1 day or in the refrigerator for up to 5 days.
Or you can freeze the bread for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.