Ingredients

3 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup vegetable oil

1 3/4 cup granulated sugar

3 eggs

2 (14.5-oz) cans sliced pears in juice, drained and chopped, or 2 1/2 cups peeled and chopped fresh pears

1 tsp vanilla extract

6 Tbsp sugar (for streusel)

6 Tbsp brown sugar (for streusel)

4 Tbsp flour (for streusel)

1 tsp cinnamon (for streusel)

4-8 Tbsp vegetable oil (for streusel)

Instructions

Step 1: Preheat the oven to 350°F and grease two 8×4-inch or 9×5-inch loaf pans.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 3: In a stand mixer fitted with the paddle attachment, mix the vegetable oil and granulated sugar on medium speed until well combined.

Step 4: With the mixer on low, add the eggs one at a time, mixing until each is fully incorporated.

Step 5: Add the chopped pears and vanilla extract, mixing just until combined.

Step 6: Keeping the mixer on low, gradually add the dry ingredients. Mix just until everything is incorporated; do not overmix.

Step 7: Divide the batter evenly between the two prepared loaf pans.

Step 8: To make the streusel topping, combine sugar, brown sugar, flour, and cinnamon in a small bowl. Add vegetable oil one tablespoon at a time, mixing with your fingers until the mixture feels like wet sand. Sprinkle evenly over the tops of the loaves.

Step 9: Bake for about 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow to cool before slicing.

Tips & Variations

Use fresh, ripe pears when in season for best flavor. If using canned pears, drain well to avoid excess moisture.

Add chopped nuts like walnuts or pecans to the batter or streusel for extra texture.

For a dairy-free version, substitute the eggs with flax eggs and ensure the oil is suitable for your dietary needs.

Skip the streusel topping for a simpler loaf, or try a light glaze of powdered sugar and lemon juice once cooled.

FAQs

Can I use fresh pears instead of canned?

Yes, fresh pears work well—just peel and chop about 2 1/2 cups. Make sure they are ripe but firm, and the bread may be slightly less moist than with canned pears packed in juice.

Is the streusel topping necessary?

The streusel adds a sweet, crunchy texture that complements the soft bread, but the loaf is delicious even without it. You can omit it or substitute with a simple sugar glaze if preferred.