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Closeup shot of pear bread slices on black cutting board.

Caramelized Pear Quick Bread

Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours
Servings: 12 servings
Calories: 340kcal
Author: Shinee
Caramelized pears with cardamom makes this bread delicately aromatic and irresistible! This quick bread recipe is easy to make and customize!
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Ingredients

For streusel:

  • 1/4 cup (50g) brown sugar, light or dark
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (40g) all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 2 tablespoons (30g) unsalted butter melted

For bread:

  • 3 medium pears Note 1
  • 1/4 cup (50g) brown sugar light or brown
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract divided
  • 1/4 teaspoon ground cardamom
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (120ml) vegetable oil Note 2
  • 2 large eggs at room temperature
  • 6 tablespoons (90ml) milk at room temperature Note 3

Instructions

To make streusel topping:

  • In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together.
  • Stir in the melted butter and mix with your hands until crumbly.

To make caramelized pears:

  • Quarter the pears and remove the cores. Cut into 1/2-inch cubes.
  • In medium skillet, melt butter and brown sugar over medium heat.
  • Add chopped pears and cook for 2 minutes. Once the juices start to release, increase the heat to medium high and continue to cook, stirring frequently, for about 8 minutes.
  • Stir in 1 teaspoon of vanilla extract and cardamom. Cook for another minute. Then remove from heat and cool slightly.

To make bread:

  • 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.

Notes

Note 1: I used Bartlett pears. You can use ripe or semi-ripe pears. Semi-ripe pears will hold their shape better, but I liked it better the softer texture of ripe pears better.
Note 2: You can use any neutral oil, such as canola, grapeseed oils) for this bread recipes.
Note 3: You can use any kind of milk: skim, 1%, 2%, whole, or dairy-free.

Nutrition

Servings: 1 slice
Calories: 340kcal
Carbohydrates: 51g
Protein: 4g
Fat: 14g
Sugar: 30g
Sodium: 245mg