Lemon-Glazed Cardamom Pear Tea Bread

• 1/2 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
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground cardamom seeds
• 1/2 cup chopped walnuts or pecans
• 1 cup confectioners' sugar
• 1 tablespoons lemon juice
• 1/2 teaspoon freshly ground cardamom seeds (see note)
• Pinch of salt
• 1 to 2 tablespoons cream or milk
• 1 teaspoon butter, softened

1. Preheat the oven to 350 degrees.
2. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
3. To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl.
4. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds.
5. Fold in the pear mixture until the dry ingredients are moistened.
6. Stir in the nuts.
7. Spoon the dough into the prepared pan or pans.
8. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done.
9. Remove from the pan and cook on a rack.
10. While the bread bakes, stir together the glaze ingredients.
11. Spoon the glaze over the still-warm bread.
12. Continue to cool.

vegetable oil, freshly pureed, egg, milk, flour, granulated sugar, baking powder, salt, freshly ground cardamom seeds, walnuts, sugar, lemon juice, freshly ground cardamom seeds, salt, cream, butter

Taken from cooking.nytimes.com/recipes/4796 (may not work)