Caramelized Pear and Hazelnut Brown Sugar Loaf

Peel, core, and dice the pears into small chunks, roughly 1cm squares.

In a medium skillet over medium heat, melt 2 tablespoons butter until it begins to foam and turn golden, about 2 minutes.

Add 3 tablespoons brown sugar and stir until dissolved and bubbling.

Add the diced pears and cook, stirring occasionally, for 8-10 minutes until caramelized and slightly softened. Set aside to cool completely.

Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet in a single layer.

Toast for 8-10 minutes, until the skins begin to crack and the nuts are golden and fragrant. Wrap in a clean kitchen towel and rub vigorously to remove skins.

Coarsely chop the toasted hazelnuts and set aside.

Warm the milk in a small saucepan until just lukewarm (about 110°F/43°C). Remove from heat and sprinkle yeast over the surface. Let stand 5 minutes until foamy.

In a large bowl or stand mixer, cream 4 tablespoons softened butter with ¾ cup brown sugar and salt until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, then add vanilla extract. Mix until well incorporated.

Alternate adding the flour and the yeast-milk mixture, beginning and ending with flour. Mix on low speed until just combined after each addition.

Fold in the cooled caramelized pears and three-quarters of the chopped hazelnuts, reserving the rest for topping.

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line with parchment paper.

Pour the batter into the prepared pan and smooth the top with a spatula.

Melt the remaining 1 tablespoon butter and drizzle over the top, then sprinkle with the remaining hazelnuts and 2 tablespoons brown sugar.

Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown. For food safety with egg content, verify internal temperature reaches 190°F (88°C).

Let cool in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.