Best 2 Pear And Poppy Seed Loaf Recipes

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Pear and poppy seed loaf is a delightful, moist quick bread that is perfect for breakfast, brunch, or a snack. The combination of sweet pears and nutty poppy seeds creates a unique and flavorful loaf that is sure to please everyone. With its tender crumb and golden crust, this loaf is a perfect way to enjoy the flavors of fall. Read on for the best pear and poppy seed loaf recipe, complete with tips for making the perfect loaf every time.

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CORN AND POPPY SEED LOAF



Corn and Poppy Seed Loaf image

A delicate and tasty bread with a golden crust sprinkled with poppy seeds.

Provided by Katja

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup corn flour
2 tablespoons white sugar
2 (.25 ounce) packages rapid rise yeast
1 ½ teaspoons salt
¾ cup milk
1 ¼ cups all-purpose flour
½ cup water
¼ cup butter
1 egg
4 tablespoons poppy seeds
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

Nutrition Facts : Calories 245 calories, Carbohydrate 38.5 g, Cholesterol 29.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 3.6 g, Sodium 338.8 mg, Sugar 3.4 g

POPPY SEED LOAF



Poppy Seed Loaf image

This is a white yeast bread with a sweet poppy seed filling.

Provided by Ruth Uitto

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 13

5 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 ½ cups milk
⅓ cup white sugar
⅓ cup shortening
1 teaspoon salt
3 eggs
1 cup boiling water
¾ cup poppy seeds
½ cup chopped walnuts
⅓ cup honey
1 teaspoon grated lemon zest
1 egg white

Steps:

  • In a saucepan, heat together milk, sugar, shortening, and salt until warm.
  • Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
  • Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
  • Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 30.9 g, Cholesterol 24.5 mg, Fat 7.5 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 116.2 mg, Sugar 8.1 g

Tips:

  • For the best flavor, use ripe and juicy pears. Bartlett, Anjou, or Bosc pears are all good choices.
  • If you don't have poppy seeds, you can substitute chia seeds or flax seeds.
  • To make the loaf ahead of time, bake it according to the recipe and then let it cool completely. Wrap the loaf tightly in plastic wrap and freeze for up to 3 months. To serve, thaw the loaf overnight in the refrigerator or at room temperature for several hours.
  • This loaf is also delicious served warm with a dollop of whipped cream or ice cream.

Conclusion:

Pear and Poppy Seed Loaf is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. The loaf is moist and flavorful, with a tender crumb and a crunchy poppy seed topping. It is also a good source of fiber and antioxidants. So next time you are looking for a tasty and healthy treat, give this Pear and Poppy Seed Loaf a try.

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