Drain pears, reserving syrup; reserve one pear half for topping.

Process remaining pears in a blender or use an immersion blender, process until smooth; transfer to a 1-cup measuring cup. Add as much of the reserved pear syrup as needed to make 1 cup. Reserve remaining syrup for other use.

Mix flour, sugar, baking powder, salt and allspice in large bowl.

Mix pear puree, oil, egg and orange rind in medium bowl.

Add to flour mixture; stir just until moistened. Fold in walnuts; batter will be stiff.

Spoon batter into greased 8 x 4 inch loaf pan.

Cut reserved pear half into 6 slices; arrange crosswise in a row on top of batter.

Bake in preheated oven at 350º for 50 to 55 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack, 5 minutes. Remove bread from pan; place on a wire rack over a piece of waxed paper.

Make Orange Glaze: In a small bowl, mix powdered sugar and as much of the orange juice as needed to make a thin, smooth glaze. Drizzle glaze over warm bread. Cool completely on wire rack. Wrap bread in aluminum foil; let stand overnight in the refrigerator before slicing.