Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and line it with parchment paper so the bread lifts out easily after baking.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, beat the browned butter with the granulated sugar and brown sugar until smooth and slightly fluffy. Add the eggs one at a time, then stir in the vanilla.

Gradually fold the dry ingredients into the wet ingredients until just combined, then gently mix in the chopped apples and grated pear.

Spread half of the batter into the prepared pan. Drizzle a few spoonfuls of caramel sauce over the batter and sprinkle with half of the roasted pecans.

Spread the remaining batter on top, then finish with the rest of the pecans.

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the last 10 to 15 minutes of baking.

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Drizzle with caramel before slicing and serving.