Pear And Poppy Seed Loaf Recipes

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FRESH PEAR BREAD



Fresh Pear Bread image

When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each)

Number Of Ingredients 12

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

Steps:

  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

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

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

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