Notes

Store leftovers in an airtight container for up to four days or freeze for up to three months.

Ingredients

1. For the almond streusel topping:
   1/4 cup all-purpose flour
   1/4 cup brown sugar
   1/4 teaspoon ground cinnamon
   2 tablespoons cold butter, cut into pieces
   1/2 cup chopped almonds

1. For the bread:
   2 cups all-purpose flour
   1 teaspoon baking soda
   1/2 teaspoon salt
   1/2 teaspoon ground cinnamon
   1/2 cup packed light brown sugar
   1/2 cup granulated sugar
   1 large egg, at room temperature
   1 cup buttermilk, at room temperature
   1/3 cup canola oil or vegetable oil
   1 teaspoon pure vanilla extract
   1/2 teaspoon almond extract
   1 1/4 cups chopped pears, skin removed and tossed in 1 tablespoon of flour

1. For the almond glaze:
   1 cup confectioners’ sugar
   1/2 teaspoon almond extract
   2 tablespoons milk