Yeast-free bread with walnuts, pear, cranberries and vanilla glaze

Ingredients:

Yeast-free bread

• 1/2 cup melted unsalted butter, plus extra for greasing the pan
• 1 and 1/4 cups premium flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 3/4 cup dried cranberries
• 3/4 cup chopped toasted walnuts
• 0.5 cup plain yogurt or sour cream
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 tsp grated lemon or orange zest, optional
• 1 cup grated pears, squeeze out the liquid

Vanilla glaze

• 1 cup powdered sugar
• 1.5 tbsp. milk
• 1 vanilla bean, cut in half and scrape out the seeds

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease one 9 x 4 x 2 inch (22 x 12 x 7 cm) loaf pan or three 6 x 2 x 2 inch (15 x 7 x 5 cm) mini loaf pans with melted butter and set aside.
2. In a medium bowl, combine flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add dried cranberries and walnuts and mix well. Set aside.
3. In a small bowl, combine melted butter, yogurt, salt, eggs, and grated zest, if using. Add grated pears. Stir this mixture into the flour mixture until fully incorporated.
4. Transfer the dough into the prepared loaf pan(s). Tap the pan on the countertop a few times to smooth the surface. Bake until a toothpick inserted into the center of the loaf comes out clean, 55-60 minutes for a standard loaf pan and 35-40 minutes for mini loaf pans. Transfer the loaf to a wire rack and let it cool for 30 minutes, then remove it from the pan and let it cool completely on the rack.
   
   Note
   
   Try to avoid using pans with a dark coating, otherwise the bread may burn.
5. Vanilla glaze:
   
   Combine powdered sugar, milk, and vanilla seeds in a small bowl. Drizzle the glaze over the bread and let it set at room temperature for 15-20 minutes. This yeast-free bread tastes even better the next day. Store bread in a tightly sealed container for up to 1 week..