Almond Pear Tea Loaf with Cardamom

Why You’ll Love This Recipe

• Tender, moist crumb from grated pear and almond flour.
• Warm, delicate cardamom that whispers—never shouts.
• Buttery almond crunch on top with a sparkly turbinado finish.
• Simple pantry-friendly method, perfect for afternoon tea or brunch.

Grocery List

• Produce: 2 ripe pears (Bartlett or Anjou), 1 lemon
• Dairy: Unsalted butter, plain whole-milk yogurt (or sour cream), 2 large eggs
• Pantry: All-purpose flour, almond flour, sliced almonds, granulated sugar, light brown sugar, baking powder, baking soda, ground cardamom, fine sea salt, vanilla extract, almond extract (optional), neutral oil, turbinado sugar (optional), parchment paper

Full Ingredients

For the Almond-Pear Tea Loaf

• 1 cup (120 g) all-purpose flour
• 1 cup (96 g) fine almond flour
• 1/2 cup (45 g) sliced almonds, lightly toasted
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cardamom
• 1/2 tsp fine sea salt
• 6 tbsp (85 g) unsalted butter, softened
• 2 tbsp (30 ml) neutral oil (such as grapeseed or canola)
• 2/3 cup (135 g) granulated sugar
• 1/3 cup (67 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup (120 g) plain whole-milk yogurt or sour cream
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp almond extract (optional, but lovely)
• 1 tsp finely grated lemon zest
• 2 ripe but firm pears (about 400 g total), grated on large holes; drain/squeeze to 1 1/2 cups (200 g)

For the Topping

• 2 tbsp (10 g) sliced almonds (left raw so they toast in the oven)
• 1 tbsp turbinado sugar (optional, for crunch and sparkle)

Step-by-Step Instructions

Step 1: Heat the oven, prepare the pan, and toast almonds

Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling, leaving a 2-inch overhang for easy lifting. Spread 1/2 cup (45 g) sliced almonds on a small baking sheet and toast for 5–6 minutes, just until pale golden and fragrant. Cool completely. Keep an additional 2 tbsp sliced almonds raw for the topping.

Step 2: Prep the pears

Choose ripe but firm pears so they grate cleanly. No need to peel unless you prefer. Grate on the large holes of a box grater. Toss with a teaspoon of lemon juice if you like, then transfer to a fine-mesh sieve set over a bowl. Let drain 10 minutes and gently squeeze by the handful until you have 1 1/2 cups (200 g) lightly squeezed grated pear. You want it damp, not dripping.

Step 3: Whisk the dry ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cardamom, and salt until evenly combined and lump-free.

Step 4: Cream butter and sugars; add eggs, yogurt, and aromatics

In a large bowl, beat the softened butter, granulated sugar, light brown sugar, and neutral oil with a hand mixer (or stand mixer) on medium speed for 2–3 minutes until fluffy and slightly lightened. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla, almond extract (if using), and lemon zest. Add the yogurt and beat on low just until smooth and creamy.

Step 5: Combine wet and dry; fold in pear and almonds

Add the dry ingredients to the wet mixture and mix on low just until the flour disappears; do not overmix. Using a spatula, fold in the grated pear and the cooled toasted sliced almonds. The batter will be thick and speckled with fruit and nuts.

Step 6: Pan, top, and bake

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the remaining 2 tbsp sliced almonds and the turbinado sugar. Bake 55–65 minutes, until the loaf is deep golden, springs back lightly, and a tester comes out with a few moist crumbs, or the center registers about 200°F (93°C). If the top is browning too quickly, tent loosely with foil after 45 minutes.

Step 7: Cool and slice

Cool the loaf in the pan for 15 minutes, then lift it out to a rack and cool at least 45 minutes more before slicing (the crumb sets as it cools). Slice with a serrated knife. Serve plain, or with a swipe of soft butter or a drizzle of honey.

Pro Tips

• For the most consistent results, weigh ingredients—especially the flours and pears.
• Lightly squeeze the grated pears; overly wet fruit can make the center gummy.
• Toasting the almonds that go into the batter boosts flavor without over-browning the top.
• Check doneness by temperature (about 200°F/93°C in the center) for a perfectly baked loaf.
• Let it rest: the crumb improves and slices cleaner after 1–2 hours or even overnight.

Variations

• Honey-Cardamom Glaze: Warm 2 tbsp honey with 1 tbsp water and a pinch of cardamom; brush over the loaf during the last 5 minutes of baking.
• Pear-Ginger Twist: Fold in 2 tbsp finely chopped crystallized ginger and add 1/4 tsp ground ginger along with the cardamom.
• Gluten-Free Friendly: Swap the all-purpose flour for 120 g of a 1:1 gluten-free baking blend. If your blend lacks xanthan gum, add 1/4 tsp. Bake time may increase by 5 minutes.

Storage & Make-Ahead

Let the loaf cool completely, then wrap in parchment and place in an airtight container. Store at room temperature up to 3 days, or refrigerate up to 1 week. For longer storage, wrap well and freeze up to 2 months; thaw overnight in the refrigerator. To refresh, warm slices in a 300°F (150°C) oven for 8–10 minutes or toast lightly. You can toast the almonds up to 3 days ahead and keep airtight. For best texture, grate and drain pears just before mixing (or up to 3 hours ahead, refrigerated).

Nutrition (per serving)

Approximate per slice (1/10 loaf): 340 calories; 18 g fat; 36 g carbohydrates; 7 g protein; 3 g fiber; 20 g sugars; 210 mg sodium.