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!
Servings: 1 (9x5) loaf
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
Serving: 0g | Calories: 2001kcal | Carbohydrates: 363g | Protein: 42g | Fat: 51g | Saturated Fat: 5g | Cholesterol: 169mg | Sodium: 1842mg | Potassium: 1691mg | Fiber: 25g | Sugar: 212g | Vitamin A: 240IU | Vitamin C: 53.9mg | Calcium: 419mg | Iron: 8.6mg