Ingredients

•  2 cups Ben Furney Plain 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
•  1 cup buttermilk
•  1/3 cup canola oil or vegetable oil
•  1 teaspoon pure vanilla extract
•  1/2 teaspoon almond extract
•  1 1/4 cup chopped pears skin removed

Method

1. Preheat the oven to 180°C degrees. Grease a 9×5 loaf pan with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the buttermilk, oil, vanilla extract, and almond extract.
4. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Don’t over-mix. Fold in the chopped pears.
5. Pour batter in prepared pan. Sprinkle the almond streusel topping evenly over the bread.
6. Bake for 60 minutes, loosely covering the bread with aluminium foil after 30 minutes to prevent the top from getting too dark.  A toothpick inserted in the centre of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.
7. Drizzle with almond glaze.

Almond Streusel Topping

Ingredients

• 1/4 cup Ben Furney Plain Flour
•  1/4 cup brown sugar
•  1/4 teaspoon ground cinnamon
•  2 tablespoons butter cut into pieces
•  1/2 cup Flaked Almonds

Method

1. In a small bowl, combine flour, brown sugar, cinnamon, and butter.
2. Rub the mixture together with your fingers until combined and crumbly.
3. Stir in the flaked almonds.

Almond Glaze

Ingredients

•  cup icing sugar
•  1/2 teaspoon almond extract
•  2 tablespoons milk

Method

1. Whisk all ingredients together.