Method

• Preheat your oven to 175°C and lightly grease and flour a 20cm ring tin or two medium size loaf tins
• Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a fork to mix everything well
• If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour
• Peel and core pears, then grate them
• You’ll want two grated cups total; set them briefly aside
• In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, nuts (if using), and vanilla, and stir to mix everything well
• Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened
• Quickly scrape the batter into the prepared pans and bake at 175°C for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the centre comes out clean
• Cool the bread in the pan on a wire rack or folded kitchen towel for about 10 minutes
• Then turn it out onto a plate or a wire rack to cool completely, top side up