In a large mixing bowl, combine the flours, sugar, and baking powder. In a separate bowl, combing the milk, melted butter, egg, and almond extract. Pour into the dry ingredients and mix until just combined (batter will be thick). Fold in the toasted almonds.

Spread into the prepared loaf pan and sprinkle with remaining sliced almonds. Bake until toothpick inserted into the center comes out clean, about 35-40 minutes. Cool on a wire rack.

Put the sliced pears and lemon juice in a large saucepan or stock pot over medium high heat. Allow the pears to release their juices and come to a boil, reduce heat and simmer until pears are soft, about 20 minutes.

Pass through a food mill, or blend in a food processor and pass through a fine mess strainer to remove the skins. Return pureed pears to the pot and add sugar, vanilla bean, and salt. Return to a boil, stirring to dissolve the sugar. Reduce heat to low and let simmer until thickened and reduced, and mixture is a golden brown color, stirring every few minutes to prevent bottom from burning. Remove vanilla bean pod.

Pour into prepared jars for canning, or into a plastic container. Pear butter will keep in the fridge for a few weeks, in the freezer for a few months, or preserved in jars for up to a year.