Vermont Pear Bread

Source: King Arthur flour 200th anniversary cookbook
9 tbs unsalted butter
1 cup sugar
2 large eggs
2 cups king Arthur all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 cup buttermilk
1 cup coarsely chopped pears
1 tsp vanilla
1/2 cup walnuts (I omitted)
I also added 1 t. cinnamon

Preheat oven to 350.
Cream butter until light and fluffy.
Slowly add sugar, beating constantly.
Add the eggs one at a time, beating thoroughly after each addition.
Combine dry ingredients thoroughly.
Add them to egg mixture alternately with buttermilk.
Fold in pecans and vanilla.
Pour into two lightly greased 4x8 pans.
Bake 35-40 minutes. Cool to room temp and chill for several hours.