Pear Bread with Almond Glaze

Cardamom Pear Bread with Almond Glaze is the perfect quick bread to make for brunch or a holiday breakfast! The flavors of warm, citrusy cardamom, juicy pears and a sweet almond glaze will have you grabbing a second slice!

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings (9x5) loaf

Calories 2001kcal

Author Ashley C.

Ingredients

Cardamom Pear Bread

1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup plain non-fat Greek yogurt
1/2 cup pear juice* I used this, see note below about high altitude
1/3 cup honey
3 tablespoons oil such as canola or vegetable
1 egg + 1 egg white
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup shredded pear approximately 1 large pear
Toasted sliced almonds for topping the bread optional

Almond Glaze

3/4 cup powdered sugar
1 tablespoon pear juice plus more if needed
1/2 teaspoon almond extract

Instructions

Cardamom Pear Bread

Preheat oven to 350 degrees.
Line a 9x5 loaf pan with parchment paper and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
In a separate bowl whisk together the yogurt, pear juice, honey, oil, eggs and extracts
Pour the wet ingredients into the dry and fold together with a rubber spatula.
When the batter is nearly combined fold in the shredded pear.
Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. (See note below about baking times)
If the bread starts to get too brown on top cover it loosely with a piece of foil.
Cool the bread completely on a wire cooling rack.

Almond Glaze

In a small bowl whisk together all of the ingredients for the glaze until smooth and pourable.
If the glaze is too thick add more pear juice, about 1/2 teaspoon at a time, if it's too thin add more powdered sugar.
Pour the glaze over the top of the cooled bread and top with the toasted sliced almonds if desired.

Notes

* If you live at high altitude like I do your baking time will probably be closer to 45 -50 minutes and if you are closer to sea level it will probably be closer to an hour.

* I also recommend if you don't live at high altitude that you decrease the pear juice from 1/2 cup to 1/3 cup as you typically need more liquid when baking at altitude.

Storing: Pear loaf can be stored outside of the fridge for 3-4 days in an airtight container or in the fridge for up to 1 week.

Freeze Pear Bread: You can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, and then in a layer of aluminum foil. Add the slices or loaf to a freezer-safe bag and freeze for up to 3 months. Let it thaw on the counter before serving.

Nutrition