Pear, Hazelnut, and Cranberry Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
  • 3 ripe large pears
  • 1⅔ cup sugar
  • 11 tablespoons unsalted brown butter
  • 2½ teaspoons vanilla
  • 3 eggs
  • 1½ cups all-purpose flour
  • 1½ cups hazelnut flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup fresh cranberries
For Streusel
  • ¼ cup hazelnut flour
  • 1 tablespoon all-purpose flour
  • ¼ cup lightly packed light brown sugar
  • 2 tablespoons unsalted butter cut in cubes
  1. Preheat the oven to 350 degrees F. Lightly grease and flour two 8 inch loaf pan (or you can use one 9 inch pans)
  2. Thoroughly wash and remove the stems and seeds from the pears. Grate the whole pears on a medium grater..
  3. Transfer the grated pears (leave behind any excess juice) with the sugar, brown butter, vanilla and eggs. Mix well together.
  4. In a separate bowl, mix together the flours, baking soda, and salt. Pour the dry ingredients into the wet ingredients. Do not over mix. Fold in the cranberries.
  5. Mix the dry streusel ingredients together in a small bowl, cut in the butter using a pastry cutter or fork until the mixture resembles large crumbs.
  6. Pour the batter into the loaf pans and top with the streusel. Bake for about 40 - 50 minutes, or a toothpick comes out clean when inserted in the middle. Allow to cool for at least 15 minutes before removing from the pan and cooling completely.
Recipe by A Cookie Named Desire at