Categories: Breakfast, Pears, Quick Bread

Ingredients

• 2 large ripe pears
• 3 tablespoons cubed peeled fresh ginger (1/8-inch cubes)
• 1/3 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 1 lemon, zest of
• 1 orange, zest of
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs, lightly beaten

Directions

1. Preheat oven to 350°; grease a 9 × 5 inch loaf pan with butter, then sprinkle it with all-purpose flour.

2. Turn the loaf pan upside down and tap out the excess flour.

3. Peel, core, and cut the pears into 1/4-inch cubes.

4. Stir the pears and ginger together in a bowl.

5. Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.

6. In another bowl, stir together the flour, baking powder, baking soda, and salt.

7. Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-high speed.

8. Add the eggs, one at a time, beating for 20 seconds between each addition.

9. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition.

10. Fold in the ginger-pear mixture.

11. Pour the batter into prepared pan; bake for about 55 minutes, until a pick comes out clean.

12. Cool the bread in the pan for 5 minutes.

13. Invert the bread onto a baking rack; cool bread completely before covering it tightly with plastic wrap for storage.

14. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen.

15. Thaw the bread completely at room temperature and reheat it slowly in a 300° oven about 15 minutes.

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