This easy quick bread is a fall favorite! Make a loaf for breakfast or dessert!
Course: Breakfast, Dessert
Keyword: fall, streusel topping
For the Almond Streusel Topping:
2tablespoonscold butter,cut into pieces
1/2cup chopped almonds
For the Bread:
2cups all-purpose flour
1/2cuppacked light brown sugar
1large egg,at room temperature
1cup buttermilk,at room temperature
1/3cup canola oil or vegetable oil
1teaspoonpure vanilla extract
1 1/4cupschopped pears,skin removed and tossed in 1 tablespoon of flour
For the Almond Glaze:
Preheat the oven to 350°F degrees. Grease a 9x5 loaf pan with nonstick cooking spray. Set aside.
First, make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and cold butter pieces. Rub the mixture together with your fingers until combined and crumbly. Stir in the chopped almonds. Set aside.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the buttermilk, oil, vanilla extract, and almond extract.
Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Don't overmix. Fold in the chopped pears.
Pour batter in prepared pan. Sprinkle the almond streusel topping evenly over the bread.
Bake for 60 minutes, loosely covering the bread with aluminum foil after 30 minutes to prevent the top from getting too dark. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.
The bread will keep covered on the counter for up to 4 days. Can freeze the loaf for up to 3 months.