Roasted Pear Quick Bread
Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.
- Serves: 8 persons
- 2 ½cups/355 grams chopped pears (from about 2 medium pears, cored and cut into 1/2-inch pieces)
- 2tablespoons unsalted butter, melted
- 1teaspoon vanilla extract
- Pinch of fine sea salt
- ¼cup/25 grams old-fashioned oats
- ¼cup/55 grams light brown sugar
- ¼cup/30 grams all-purpose flour
- Pinch of ground cinnamon
- 3tablespoons cold unsalted butter, cut into 1/4-inch cubes
- ⅓cup/45 grams coarsely chopped almonds
- 2 ½cups/320 grams all-purpose flour
- 2teaspoons ground cinnamon
- 1teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- ½cup/120 milliliters vegetable, or other neutral, oil
- 2tablespoons unsalted butter, melted, plus more for greasing the pan
- 1cup/220 grams light brown sugar
- 2large eggs, at room temperature
- ½teaspoon almond extract (optional)
- ¾cup/180 milliliters buttermilk
Step 1Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
Step 2While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
Step 3Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
Step 4In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
Step 5With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
Step 6Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.