Ingredients 1 tablespoon baking powder 1 teaspoon Clear Imitation Vanilla Extract, 2 oz. 1 egg 1/4 teaspoon salt all-purpose flour 1 tablespoon butter, softened 3/4 cup milk firmly packed dark brown sugar 1/4 cup chopped almonds 1/2 cup vegetable oil 1/2 teaspoon Imitation Almond Extract, 2 oz. 1/2 teaspoon Imitation Almond Extract, 2 oz. 1 cup peeled, cored, and finely chopped Anjou pear Tools Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Bake and Bring Autumn Print Non-Stick Loaf Pans, 2-Count Bake and Bring Autumn Print Non-Stick Loaf Pans, 2-Count Instructions Click to mark complete - Preheat oven to 350°F. Prepare 8 in. x 4 in. loaf pan with vegetable pan spray. - For streusel, stir together 2 tablespoons brown sugar, 2 tablespoons flour, butter, and almonds in small bowl. - In large bowl, stir together 2 cups flour, 1/2 cup brown sugar, baking powder, and salt. In medium bowl, whisk together milk, oil, egg, and extracts. Add to flour mixture; stir until just moistened. Fold in chopped pear. Spread batter into prepared pan. Top with streusel. - Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 10 minutes; remove from pan and cool completely.
