i’ve talked before about how lemon poppyseed is a classic combination. but that doesn’t mean that poppy seeds can’t be used for anything else! poppy seeds actually work well with pretty much any fruit, because they have their own subtle fruity flavor that brings out the sweetness in other things, and they add fun tiny little pops of texture throughout. this nectarine poppyseed bread is the perfect example – the poppy seeds bring out the natural sweetness of the nectarines to make this a really wholesome, sweet, fruity loaf. i’ve been enjoying it daily for breakfast and it has been a great way to start the day!
a lovely, fruity quick bread full of nectarine and poppy seeds.
- 1½ cups white whole wheat flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- a pinch of ground nutmeg
- 2 tablespoons poppy seeds
- 6 tablespoons vegetable oil
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- ¾ cup buttermilk
- 4 medium nectarines, diced
- preheat the oven to 350 degrees F and spray a loaf pan with nonstick spray.
- in a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds. set this aside.
- in a large bowl, stir together the oil, sugars, egg, and buttermilk until everything is combined. add the dry ingredients to the wet and stir gently until everything is just barely combined. fold in the nectarines.
- pour the batter into the prepared loaf pan and bake it in the oven until a toothpick inserted into the center comes out clean, about 45 minutes to an hour. let the loaf cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.