Preheat the oven to 350°F (175°C). Spray 8.5 x 4.5-inch loaf pan with non-stick cooking spray, or line with parchment paper.
In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
In a separate large bowl, lightly whisk together the oil, eg, milk and remaining teaspoon of vanilla extract until well combined.
Add cooled caramelized pears and stir to combine.
Add the dry ingredients into the batter and stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
Pour the batter into the prepared loaf pan. Sprinkle the streusel topping liberally on top.
Bake the loaf for 60-70 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
For a loaf, transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
Store leftover bread covered with plastic wrap at room temperature for up to 3 days.