caramelized pear streusel bread
I’m beginning to sense the chill in the morning air when I throw open the windows and doors to let the sun in. I hurry to make my morning espresso, wanting to soak in the marvelous warmth. I crave a comforting breakfast, too. A slice of this caramelized pear streusel bread is just what I need to start the day.
Filled with tender nuggets of caramelized pear and warming spices, I could make a batch of these breads weekly – in fact, I baked these twice in three days! Don’t forget about the streusel topping – it adds a lovely sprinkle of indulgence.
Caramelized Pear Streusel Bread
1 Tbsp unsalted butter
1 1/2 cups peeled and diced pears
1 Tbsp brown sugar
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp allspice
2/3 cup low-fat buttermilk
1 large egg, lightly beaten
2 Tbsp vegetable oil
1/3 cup brown sugar
1 tsp vanilla extract
1/4 cup rolled oats
3 Tbsp brown sugar
1/8 tsp cinnamon
2 Tbsp chilled unsalted butter, diced
Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray. For the pears, melt butter in a large skillet over medium-high heat. Add pears and brown sugar; sauté until tender and golden, about 5 minutes. Remove from heat and set aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, vegetable oil, brown sugar, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Gently fold in pears.
For the streusel topping, whisk together oats, brown sugar and cinnamon in a small bowl; use a pastry cutter to cut in butter until mixture forms coarse crumbs. Divide batter evenly between loaf pans; top with streusel.
Place pans on preheated baking sheet and bake, rotating pans halfway through, for 23 to 24 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely. Wrap breads well and store in the refrigerator up to 2 days. Warm before serving.
Yield – 3 loaves, 6 servings per loaf (serving size: 1 slice)
Calories – 115
Carbs – 18