Recipe: Gingered Pear and Walnut Bread (using crystallized ginger)

GINGERED PEAR AND WALNUT BREAD

1 1/2 cups shortening
1 1/2 cups sugar
4 large eggs
5 1/2 cups unbleached flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1-2 tablespoons finely chopped crystallized ginger
2 cups coarsely chopped walnuts
3 cups peeled, cored and finely chopped pears (about 3 medium pears)
2 1/4 cups buttermilk

Preheat oven to 375 degrees F. Grease 2 (8 1/2 -by- 4 1/2-inch) pans OR 4 (5-by-3 1/2-inch) pans.

In large bowl, beat shortening with sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition.

In medium bowl, whisk together flour, baking powder, baking soda and salt until well combined. Stir in ginger, walnuts and pears.

Add half the dry ingredients to creamed mixture. Add half the buttermilk and stir until combined. Add remaining dry ingredients, then buttermilk,
stirring just until combined. Spoon batter into prepared pans.

Bake 8 1/2-inch loaves about 1 hour to 1 1/4 hours; 5-inch loaves for 35-40 minutes, or until they are well browned (internal temperature should be at about 190 degrees F.)

Cool bread in pans for 10 minutes before turning them out onto a rack to cool completely.

Makes 2 to 4 loaves bread
Source: The Bread Book by Betsy Oppenneer