Fresh Ginger-Pear Quick Bread
Source: Baker By Night

2 large ripe pears
3 tbsp 1/8-inch cubes peeled fresh ginger
1/3 c buttermilk
1 1/2 tsp vanilla extract
zest of 1 lemon
zest of 1 orange
2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 c unsalted butter, at room temperature
1 c sugar
2 large eggs, lightly beaten

Preheat the oven to 350 degrees F. Grease a 9×5 – in 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 medium bowl. Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium 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 the loaf pn and bake about 55 minutes (mine took 70 minutes), until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the 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 degree F oven about 15 minutes.