Pear-and-Poppy Seed Loaf

Health score
2%
Pear-and-Poppy Seed Loaf
45 min.
14
172kcal

Suggestions


Welcome to a delightful culinary adventure with our Pear-and-Poppy Seed Loaf! This scrumptious recipe is not only quick to prepare but also showcases the perfect balance of sweet and nutty flavors. With the sweetness of ripe pears combined with the satisfying crunch of poppy seeds, each slice of this loaf is a sensory experience that will have your taste buds dancing with joy.

Perfect for any occasion, this loaf makes for a fantastic side dish or a delightful snack enjoyed alongside your favorite cup of tea or coffee. The warm aroma of freshly baked goods will fill your kitchen, inviting family and friends to gather around and share in the joy of homemade treats. And with just 172 calories per serving, you can indulge in this deliciousness without the guilt!

Whether you're looking to brighten up your breakfast table, impress guests at a brunch, or simply treat yourself to something special, our Pear-and-Poppy Seed Loaf is the ideal choice. Follow our simple steps, and soon you'll have a beautiful loaf cooling on your wire rack, ready to slice and savor. So grab your apron and let’s dive into this delightful baking experience!

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • teaspoon baking soda 
  • large eggs 
  • 2.3 cups flour all-purpose
  • 0.1 teaspoon ground cardamom 
  • 0.3 cup honey 
  • cup buttermilk low-fat
  • tablespoons butter melted
  • cup pears ripe peeled chopped
  • tablespoons poppy seeds 
  • 0.5 teaspoon salt 
  • 0.7 cup sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • loaf pan

Directions

  1. Preheat oven to 35
  2. Combine first 6 ingredients in a large bowl. Stir in pear; make a well in center of mixture.
  3. Combine buttermilk and next 5 ingredients (buttermilk through egg) in a bowl; stir well with a whisk.
  4. Add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
  5. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts

Calories172kcal
Protein8.03%
Fat16.33%
Carbs75.64%

Properties

Glycemic Index
24.01
Glycemic Load
20.97
Inflammation Score
-2
Nutrition Score
4.986956504376%

Flavonoids

Cyanidin
0.24mg
Catechin
0.03mg
Epigallocatechin
0.07mg
Epicatechin
0.43mg
Epigallocatechin 3-gallate
0.02mg
Isorhamnetin
0.03mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:172.32kcal
8.62%
Fat:3.18g
4.89%
Saturated Fat:0.68g
4.25%
Carbohydrates:33.13g
11.04%
Net Carbohydrates:31.83g
11.58%
Sugar:16.58g
18.42%
Cholesterol:13.97mg
4.66%
Sodium:257.34mg
11.19%
Alcohol:0.1g
100%
Alcohol %:0.17%
100%
Protein:3.52g
7.04%
Manganese:0.28mg
14.22%
Selenium:8.63µg
12.33%
Vitamin B1:0.18mg
12.2%
Folate:41.83µg
10.46%
Vitamin B2:0.15mg
8.94%
Calcium:80.06mg
8.01%
Phosphorus:72.32mg
7.23%
Iron:1.29mg
7.18%
Vitamin B3:1.24mg
6.22%
Fiber:1.29g
5.17%
Copper:0.08mg
3.87%
Magnesium:14.61mg
3.65%
Zinc:0.44mg
2.92%
Potassium:84.42mg
2.41%
Vitamin B5:0.21mg
2.08%
Vitamin A:101.76IU
2.04%
Vitamin B6:0.03mg
1.53%
Vitamin B12:0.07µg
1.19%
Vitamin E:0.17mg
1.12%
Source:My Recipes