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Pear and Poppy Seed Loaf

 Pear and Poppy Seed Loaf
Hands down, this slightly sweet loaf is my husband and children's favorite. Instead of butter, I top slices with plain yogurt. —Sherry Flaquel, Cutler Bay, Florida
12 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 3 tablespoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped peeled ripe pears

Directions

  • In a large bowl, combine the first seven ingredients. In a small
  • bowl, combine the egg, buttermilk, honey, butter and vanilla. Stir
  • into dry ingredients just until moistened. Fold in pears.
  • Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for
  • 55-65 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack. Yield: 1 loaf (12 slices).
Nutritional Facts: 1 slice equals 201 calories,

2 of 2

Pear and Poppy Seed Loaf (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 23 mg cholesterol, 246 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.