Pear Ginger Bread

From Baker by Night. Since we have a stand mixer now, I thought this quick bread recipe might be a hit in our house.

2 large ripe pears
3 tbs 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 tsp salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. sugar
2 large eggs, lightly beaten

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 a greased and floured loaf pan and bake at 350 about 55 minutes until a skewer inserted into the middle of the loaf comes out clean.
Cool the bread in the pan for 5 minutes then turn out onto a baking rack.
Cool completely before covering it tightly with plastic wrap for storage.