PEAR and POPPY SEED LOAF

     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.

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