Fresh Ginger-Pear Quick Bread - cooking recipe

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

Preparation

Preheat oven to 350\u00b0; grease a 9 x 5 inch loaf pan with butter, then sprinkle it with all-purpose flour.
Turn the loaf pan upside down and tap out the excess flour.
Peel, core, and cut the pears into 1/4-inch cubes.
Stir the pears and ginger together in a bowl.
Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
In another bowl, stir together the flour, baking powder, baking soda, and salt.
Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-high speed.
Add the eggs, one at a time, beating for 20 seconds between each addition.
Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition.
Fold in the ginger-pear mixture.
Pour the batter into prepared pan; bake for about 55 minutes, until a pick comes out clean.
Cool the bread in the pan for 5 minutes.
Invert the bread onto a baking rack; cool bread completely before covering it tightly with plastic wrap for storage.
The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen.
Thaw the bread completely at room temperature and reheat it slowly in a 300\u00b0 oven about 15 minutes.