" For, lo, the winter is past, the rain is over and gone; the flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land. " Song of Solomon

October 7, 2006

Pear Poppy Seed Loaf

Here's a recipe for fall that is not only yummy but health conscious. I found it in Cooking Light magazine a few years ago. The original recipe called for fresh pears...I substituted canned pears and the results were delicious. Be sure to add the cardomom...it is key to the taste.

The author of the article made extra loaves which she wrapped in parchment or waxed paper and tied with a silver ribbon...these made a lovely holiday gift.

We like this bread sliced, lightly toasted in the toaster and spread with butter or your favorite buttery spread. We're addicted..hope you like it too.

Pear Poppy Seed Loaf

Drain one 15 ounce can pears in juice. Chop on a plate by mashing with a fork (coarse chop, not puree).

Combine dry ingredients: 2 & 1/4 cups all purpose flour, 1 & 1/2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 3 tablespoons poppy seeds, 1/8 tsp cardomom powder.

Stir chopped pears into dry ingredients.

Combine wet ingredients: 1 cup buttermilk, 2/3 cup sugar, 1/4 cup honey, 2 tablespoons melted butter, 1 tsp. vanilla, 1 egg.

Mix wet ingredients with dry ingredients. Pour into a well greased 4x8 loaf pan and bake at 350 degrees about an hour...the time will vary according to your oven.
"....there have been many times when I have shed bitter tears, when if I had understood the situation better, I would have celebrated my good luck instead."


I am not a doctor and all information, suggestions, etc are my personal opinion only.