Dried pear, port and poppy seed loaf

1 loaf

Ingredients

Quantity Ingredient
1 cup Dried pears (abt. 5.5 oz.) cut in 1/2\" cubes
3 tablespoons Port wine
2¼ cup All-purpose flour (preferably organic)
¾ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
3 tablespoons Poppy seeds
¾ cup Unsalted butter; softened
1 cup Sugar
3 larges Eggs
1 teaspoon Vanilla
⅔ cup Plain, low-fat yogurt

Directions

Heat the oven to 350 F. Butter and flour a 9x5" loaf pan. Combine the pears and wine in a small bowl. Let stand 30 minutes. Drain.

Mix the flour, baking powder, baking soda, salt and poppy seeds in a medium bowl. Set aside.

Using a hand-held electric mixer at high speed, beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla.

On low speed, add the dry ingredients and yogurt, alternating in thirds and scraping down the sides of the bowl, until just combined.

Using a wooden spoon, stir in the pears until just blended.

Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Cool on a wire cake rack for 10 minutes. Unmold and cool completely.

Fritschner writes: "This quick bread does not reflect the strengths of Daniel Leader's book 'Bread Alone,' which clears up many of the mysteries of yeast-bread baking. But this somewhat sweet recipe is good for those who love to bake and love good food." Recipe from "Bread, Other Baking and Sweets" by Daniel Leader, William Morrow and Co. In Food Editor Sarah Fritschner's 04/27/94"The Year's Best Cookbooks" article in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned.

From: Cathy Harned Date: 09-15-94

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