Fresh Ginger-Pear Quick Bread

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READY IN: 2hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; 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° oven about 15 minutes.
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