Streusel-Topped Pear Quick Bread

Preheat oven to 350°F (180°C).

For the streusel, in small bowl, stir together brown sugar and flour. Using your fingers or 2 knives, rub or cut in butter until coarse crumbs form. Stir in almonds; set aside.

For the quick bread, in large bowl with electric beaters, beat butter with granulated and brown sugars until fluffy; beat in eggs and almond extract until combined.

In separate bowl, whisk together flour, baking powder, ginger, baking soda and salt; stir into egg mixture. Stir in buttermilk just until smooth. Stir in pears. Spread evenly in greased and parchment paper–lined 9x5-inch (23x13 cm) loaf pan; sprinkle evenly with streusel.

Bake for 1 hour, or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Use sides of parchment paper as handles to lift out bread; let cool completely on rack.

Test Kitchen Tip:
• No buttermilk? Stir 1 tbsp (15 mL) lemon juice into 1 cup (250 mL) milk; let stand for 5 minutes.