Pear and Poppy Seed Loaf Recipe

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Pear and Poppy Seed Loaf Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Pear and Poppy Seed Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p131

Nutritional Facts

1 slice: 201 calories, 4g fat (2g saturated fat), 23mg cholesterol, 246mg sodium, 38g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Pear and Poppy Seed Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p131

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