Heat oven to 350ºF. Line two 8-inch loaf pans with foil.
Shred the pears on the coarse side of a box grated, discarding the stem and core. Gently squeeze the shredded pears and pour off any excess juice.
In a large mixing bowl, combine the shredded pears, sugar, coconut oil, and vanilla. Beat in the eggs one at a time.
In a second bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the pear mixture; stir to combine. Pout the batter into the prepared loaf pans.
In a small bowl, combine the remaining 1/4 cup flour, brown sugar, and cardamom. Cut in the butter until the mixture resembles wet sand. Sprinkle the crumb topping in an even layer over the top of the bread.
Bake for 40-60 minutes, or until a toothpick inserted into the middle of the bread comes out clean. Remove from the oven and let cool completely before slicing.