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Title: Pear-And-Poppy Seed Loaf
Yield: 14 Servings

Ingredients

  2 1/4 c  all-purpose flour
      3 tb poppy seeds
  1 1/2 ts baking powder
      1 ts baking soda
    1/2 ts salt
    1/8 ts ground cardamom
      1 c  chopped peeled ripe pear
      1 c  low-fat buttermilk
    2/3 c  sugar
    1/4 c  honey
      2 tb stick margarine; melted
      1 ts vanilla extract
      1 lg egg
           cooking spray

Instructions

1. Preheat oven to 350øF.

2. Combine first 6 ingredients in a large bowl. Stir in pear; make a well
in
center of mixture. Combine buttermilk and next 5 ingredients (buttermilk
through egg) in a bowl; stir well with a whisk. Add to flour mixture,
stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated
with cooking spray.

3. Bake at 350ø 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.

Yield: 14 servings (serving size: 1 slice).

Calories 173 (17% from fat); fat 3.2g (sat 0.6g, mono 1g, poly 1.2g);
protein 3.6g; carbohydrate 33.2g; fiber 1g; cholesterol 16mg; iron 1.3mg;
sodium 217mg; calcium.

Busted by Gail Shermeyer <4paws@netrax.net>

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Contributor: Cooking Light Magazine, Dec 1997

Preparation Time: 0:00

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