Published: September 15, 2025
Last updated: October 1, 2025
Pear Cardamom Bread with a Cardamom Crumble
Why You Will Love This Recipe
Equipment Needed
- 9×5-inch loaf pan
- Parchment paper (for a sling)
- Mixing bowls: one large and two medium
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons or a kitchen scale
- Knife and cutting board
- Fork or pastry cutter
- Wire cooling rack
- Toothpick or skewer for doneness testing
Ingredients (and some swaps!)
All-purpose flour: Keeps the loaf tender with a familiar crumb. Swap up to half with white whole wheat for more fiber without heaviness.
Baking powder and baking soda: The lift team. Work with the yogurt and pear sauce for a better rise.
Salt: Brightens sweetness and spice. Without it, flavors fall flat.
Ground cardamom and cinnamon: Cardamom adds floral, citrusy notes that pair perfectly with pears (freshly ground is best). Cinnamon brings cozy balance.
Butter or neutral oil: Adds richness and softness. Pear sauce reduces fat while keeping moisture. For dairy-free, use oil.
Coconut sugar or brown sugar: Both add caramel depth. Coconut sugar is less refined; brown sugar gives a stickier, classic crumble.
Eggs: Provide structure and lift. For egg-free, try flax “eggs” (texture will be softer).
Vanilla: Enhances fruit and spice without extra sweetness.
Pear sauce: A flexitarian swap for moisture with less fat. Adds subtle pear flavor. Applesauce works too.
Greek yogurt or sour cream: Adds tang, tenderness, and protein. Thick plant yogurt works for dairy-free.
Ripe pears, peeled and diced: The star ingredient. Choose pears just soft at the stem. Dice small for even baking.
Crumble ingredients: Flour, sugar, spice, salt, and cold butter for a crisp topping. Add oats for extra crunch and fiber.
Step-by-Step Instructions (with tips)
Prep the pan and oven
Preheat the oven to 350°F. Line the loaf pan with a parchment sling and lightly grease.
Tip: A parchment sling makes it easy to lift the loaf out cleanly.
Whisk the dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, cardamom, and cinnamon until evenly combined.
Tip: Whisking distributes leaveners so you do not get uneven rise.
Mix the wet ingredients
In a large bowl, whisk melted butter or oil with sugar until glossy. Whisk in eggs one at a time, then add vanilla, pear sauce, and yogurt until smooth.
Tip: If the butter starts to re-solidify, no worries, it will melt in your batter during the bake. Room-temperature ingredients help.
Fold the batter together
Add the dry mix to the wet bowl and fold gently until no dry streaks remain. Fold in the diced pears.
Tip: Stop mixing as soon as the flour to avoid overmixing.
Make the crumble
In a separate bowl, combine flour, sugars, cardamom, cinnamon, and salt. Cut in the cold butter with a fork or pastry cutter until pea-sized crumbs form.
Tip: Keep the butter cold for lots of crunchy bits!
Assemble
Scrape the batter into the prepared pan, smoothing the top. Sprinkle the crumble evenly over the batter and press lightly so it adheres.
Bake
Bake for 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Tip: If the crumble is browning faster than the center is setting, tent the loaf with foil for the last 10 to 15 minutes.
Cool
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack to cool completely before slicing.
Tip: Cooling sets the crumb. Slicing while hot can compress the loaf and make it seem underbaked.
Serving and texture notes
Slice with a serrated knife. The loaf will be extra moist on day one and slices a bit cleaner on day two.
Optional add-ins
Stir in chopped walnuts or pecans for crunch, or add a handful of oats to the crumble for fiber.
Serving Suggestions For Pear Cardamom Bread
This Recipe Storage Suggestions and Reheating
Covered on the counter for up to 2 days.
In an airtight container for up to 5 days. Warm briefly in the oven or toaster oven to crisp the crumble.
Slice and wrap tightly, then freeze for up to 3-6 months. Thaw at room temp, or warm a slice in the microwave for 20–30 seconds.
How to Store Pears (and Keep Them Fresh)
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Check for ripeness: Press gently near the stem, if it gives slightly, it’s ready.
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Ripen on the counter: Leave at room temperature or place in a paper bag. Add an apple/banana to speed it up.
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Refrigerate when ripe: Move pears to the fridge to keep them fresh for 3–5 days.
Tip to remember: Counter for ripening, fridge for storing.
More Recipes You Will Love
Pear Cardamom Bread with Cardamom Crumble Topping
Equipment
- 9x5 inch loaf pan
- mixing bowls 1 large, 2 medium
- Whisk
- silicone spatula
- measuring cups and spoons
- knife and cutting board
- wire cooling rack
Ingredients
- 2 cup all-purpose flour 250g
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp freshly grated cardamom
- ¼ cup melted butter 60g
- ¾ cup coconut sugar 150g
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pear sauce 120g
- ¼ cup Greek yogurt 60g
- 2 cups ripe pears 260g
Cardamom Crumble Topping
- ½ cup all-purpose flour
- ¼ cup coconut sugar
- ¼ tsp grated cardamom
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
- 3 tbsp unsalted butter, cubed
Instructions
Preheat oven:
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and cinnamon.
Mix wet ingredients:
- In a large bowl, whisk butter/oil, sugar, eggs, vanilla, pear sauce, and yogurt until smooth.
Combine:
- Gently fold the dry mixture into the wet until just combined. Stir in diced pears.
- Prepare crumble:
- In another bowl, mix flour, sugars, cardamom, cinnamon, and salt. Cut in the butter with a fork or pastry cutter until crumbly.
Assemble:
- Pour the batter into the prepared loaf pan and sprinkle crumble topping evenly over the surface.
Bake:
- For 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
- Allow the bread to rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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