PEAR and POPPY SEED LOAF 11/26/2011
It's the weekend after Thanksgiving, and I don't know about you, but the days following this holiday feast, I don't have much desire to be in my kitchen. If someone asks me what's for dinner I immediately respond, without hesitation -- leftovers! The only thing I will do the day after is fill a pot with water and add the turkey carcass for stock to use in turkey and wild rice soup. So... it was much appreciated (by me) finding the Pear & Poppy Seed Loaf I baked last week, wrapped, and stored in my bread box. A nice little treat along with my cappuccino the morning following Thanksgiving. 
adapted from COOKING LIGHT • 2 1/4 cup unbleached flour • 3 tablespoons poppy seeds • 1 1/2 teaspoon baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 cup chopped, peeled ripe pear • 1 cup buttermilk • 2/3 cup sugar • 1/4 cup honey • 2 tablespoons unsalted butter, melted • 1 teaspoon vanilla • 1 large egg • cooking spray 1. Preheat oven to 350˚ F. 2. Combine first 5 ingredients in a large bowl. Stir in pear; make a well in center of mixture. Combine buttermilk and next 5 ingredients in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch-by-4-inch loaf pan coated with cooking spray. 3. Bake at 350˚ approximately one hour. Cool 10 minutes. Remove from pan and cool completely on a wire rack. TAKE a LOOK: Comments11/27/2011 7:55pm
Loved this loaf with pear and poppy seeds. This is just right for my family. Your comment will be posted after it is approved. Leave a Reply |  Eileen's
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