Pear Bread with Brown Butter and Cinnamon Crumble Topping

Preheat the oven to 350 degrees F (175 C). Grease or line a 9x5 inch bread pan with parchment paper and set aside.
Brown the butter by adding it to a light-colored pan over medium heat. Stir often until the milk solids start to turn golden brown and the butter smells nutty, roughly 5-8 minutes. Remove from heat and let cool completely before using.
Make the crumble topping by combining the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly. Place the crumble in the fridge while you make the batter so the butter stays cold.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside.
In a large bowl, add the eggs and sugar. Beat with an electric mixer on high for 30 seconds. Add the Greek yogurt, cooled brown butter, and vanilla extract. Mix until fully combined.
Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Gently fold in the diced pears.
Pour or scoop the batter into the prepared bread pan. Gently spread the batter out with a knife. Sprinkle the crumble topping evenly over the top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool before slicing and serving.