Fresh Ginger-pear Quick Bread

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 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

Recipe

• 1 preheat oven to 350°; grease a 9 x 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.