Lemon-Glazed Cardamom Pear Tea Bread

cooking.nytimes.com

Gloria Woodlock

subheading: FOR THE BREAD:

½ cup vegetable oil, plus oil for greasing pans

1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored)

1 egg, slightly beaten

2 teaspoons grated lemon peel

¼ cup milk

2½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon freshly ground cardamom seeds

½ cup chopped walnuts or pecans

subheading: FOR THE LEMON GLAZE:

1 cup confectioners' sugar

1 tablespoons lemon juice

½ teaspoon freshly ground cardamom seeds (see note)

Pinch of salt

1 to 2 tablespoons cream or milk

1 teaspoon butter, softened

Directions at cooking.nytimes.com

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