Autumn Pear Mini Loaves

  The Taste of Home Baking Book had a different recipe for quick bread made with pears than the recipe I used in 2011. This called for cold butter cut into the dry ingredients. That and the use of pears decided me to try it.
  It takes a small amount more of time to get ready and we thought we liked the recipe using salad oil better, but this makes a good loaf of quick bread and will not last long at our house. I baked mine in a 8 by 4 x 2 inch pan for 50 minutes making one loaf instead of two.
Autumn Pear Mini Loaves
2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup cold butter
2 eggs
¼ cup buttermilk
1 teaspoon vanilla
1 cup finely chopped peeled ripe pears
  In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Cut in butter until mixture is crumbly. In a small bowl, beat the eggs, buttermilk and vanilla; stir into crumb mixture just until moistened. (this takes a little doing as there is not much liquid). Fold in pears
  Spoon into two greased 5-¾ inch x 3 inch x 2 inch loaf pans. Bake at 350° for 35 - 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to completely.

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