Preheat the oven to 375˚F. Butter a loaf pan.
Whisk the flour, baking powder and salt together in a medium bowl.
In a large bowl, whisk together the sugar and eggs until they're completely combined. Whisk in the yogurt, and when cooled, add the melted butter
Pro-Tip: If the melted butter is still hot when added to the sugar and eggs, the eggs may start to scramble. Cool before adding.
Using a rubber spatula, fold the flour into the sugar - butter mixture.
Stem and peel one pear, slice in half, and scoop out the seeds. Cut into chunks no smaller than ¾". Slice the other pear in half, scoop out the seeds and thinly slice.
Pour ⅔ of the batter into the buttered loaf pan, and spread the pear chunks over the batter. Sprinkle ½ of the cranberries and ½ of the chocolate chips over the batter and pears.
Pour the remaining batter over the pears. Arrange the pear slices on top of the batter, and sprinkle the remaining cranberries and chocolate chips. Lightly press the fruit and chocolate into the batter. It shouldn't be completely submerged, only pressed into the batter.
Slide the loaf pan into the oven, and reduce the heat to 350˚F. (If baking at high altitude, bake at 375˚ for 10 minutes before lowering the temperature to 350˚F.) Bake for 50-60 minutes, or until a cake tester comes out clean.
Place the loaf pan on a cooling tray to cool. If you plan to remove the cake from the pan all in one piece, allow to cool for at least 30 minutes. Run a sharp knife around the edges a few times, gently lifting the cake up from the bottom along the edges. Flip the cake over onto a plate, and then gently turn over.
Serve with ice cream or sorbet.