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1
Preheat oven to 350u00b0; grease a 9 x 5 inch loaf pan with butter, then sprinkle it with all-purpose flour.
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2
Turn the loaf pan upside down and tap out the excess flour.
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3
Peel, core, and cut the pears into 1/4-inch cubes.
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4
Stir the pears and ginger together in a bowl.
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5
Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
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6
In another bowl, stir together the flour, baking powder, baking soda, and salt.
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7
Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-high speed.
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8
Add the eggs, one at a time, beating for 20 seconds between each addition.
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9
Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition.
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10
Fold in the ginger-pear mixture.
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11
Pour the batter into prepared pan; bake for about 55 minutes, until a pick comes out clean.
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12
Cool the bread in the pan for 5 minutes.
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13
Invert the bread onto a baking rack; cool bread completely before covering it tightly with plastic wrap for storage.
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14
The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen.
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15
Thaw the bread completely at room temperature and reheat it slowly in a 300u00b0 oven about 15 minutes.
