PEAR & POPPYSEED LOAF

             This is what we've been having with our cappuccino in the morning...

                                     PEAR & POPPYSEED LOAF
                                     adapted from Cooking Light Magazine

• 2 1/4 cup unbleached flour
• 3 tablespoons poppyseeds
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cardamon (optional)
• 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 6 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.