Fresh Ginger-Pear Quick Bread

Directions

1. 1
   Preheat oven to 350°; grease a 9 x 5 inch loaf pan with butter, then sprinkle it with all-purpose flour.
2. 2
   Turn the loaf pan upside down and tap out the excess flour.
3. 3
   Peel, core, and cut the pears into 1/4-inch cubes.
4. 4
   Stir the pears and ginger together in a bowl.
5. 5
   Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
6. 6
   In another bowl, stir together the flour, baking powder, baking soda, and salt.
7. 7
   Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-high speed.
8. 8
   Add the eggs, one at a time, beating for 20 seconds between each addition.
9. 9
   Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition.
10. 10
    Fold in the ginger-pear mixture.
11. 11
    Pour the batter into prepared pan; bake for about 55 minutes, until a pick comes out clean.
12. 12
    Cool the bread in the pan for 5 minutes.
13. 13
    Invert the bread onto a baking rack; cool bread completely before covering it tightly with plastic wrap for storage.
14. 14
    The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen.
15. 15
    Thaw the bread completely at room temperature and reheat it slowly in a 300° oven about 15 minutes.