Dried Pear Hazelnut Loaf with Brown Sugar Crumb Topping
A tender quick bread studded with chewy dried pears and toasted hazelnuts, topped with a crunchy brown sugar crumb and finished with a sweet glaze. The combination of warm spices like ginger and bright lemon zest creates a comforting loaf that's perfect for breakfast, afternoon tea, or dessert. The buttermilk ensures a moist crumb while the nuts add satisfying texture and nutty flavor throughout each slice.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 teaspoon lemon peel, grated
- 1 teaspoon gingerroot, grated
- 2 eggs
- ¾ cup dried pears, chopped
- ½ cup hazelnuts (filberts), chopped, toasted, skins removed
- ½ cup brown sugar, packed
- ¼ cup butter, cold
- ⅝ cup all-purpose flour
- ½ cup powdered sugar
- 2 teaspoons milk
Instructions
- 1
Heat oven to 375°F and spray bottom and sides of 9x5-inch loaf pan with cooking spray
- 2
Mix flour, granulated sugar, baking powder and salt in large bowl
- 3
Beat buttermilk, melted butter, vanilla, lemon peel, gingerroot and eggs with wire whisk until well blended
- 4
Stir wet ingredients into flour mixture until blended
- 5
Stir in pears and hazelnuts and spread batter in prepared pan
- 6
Mix brown sugar and cold butter until blended
- 7
Stir in flour and pinch with fingers until clumps form
- 8
Sprinkle topping over batter
- 9
Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 25 minutes if necessary
- 10
Cool 10 minutes then remove from pan to cooling rack
- 11
Cool completely about 2 hours
- 12
Mix powdered sugar and milk until thin enough to drizzle
- 13
Drizzle over loaf and let stand 10 minutes
Tips
Toast hazelnuts in a 350°F oven for 8-10 minutes, then rub with kitchen towel to remove skins for best flavor and appearance.
Cover the loaf with foil during the last 25 minutes of baking to prevent the crumb topping from becoming too dark.
Let the loaf cool completely before glazing to prevent the icing from melting and running off.
Good to Know
Store covered at room temperature for up to 3 days or wrapped and frozen for up to 3 months.
Can be made 1 day ahead without glaze. Add glaze just before serving for best appearance.
Slice with sharp knife and serve at room temperature. Pairs well with coffee or tea.
Common Mistakes
Don't overmix the batter to avoid a tough loaf.
Cover with foil if browning too quickly to prevent burning the crumb topping.
Substitutions
Similar texture and sweetness
FAQ
Can I use fresh pears instead of dried?
Fresh pears will add too much moisture and may cause the loaf to be soggy. Stick with dried pears for best results.
How do I know when the loaf is done?
Insert a toothpick in the center - it should come out clean or with just a few moist crumbs attached.
Can I freeze this loaf?
Yes, wrap the cooled unglazed loaf tightly and freeze up to 3 months. Thaw and add glaze before serving.