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Poppy Seed Bread

Poppy Seed Bread
Sweet, tender quick breads are a favorite of most bakers, but Joanne Jones of Salisbury, Maryland had a special request regarding her Poppy Seed Bread. “A lot of my co-workers and I are on Weight Watchers and would like to calculate how many points it has. Better yet,” she adds, “could you do a makeover on this recipe?”
16 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla or almond extract
  • 1-1/3 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, poppy seeds, baking powder and salt;
  • gradually add to creamed mixture.
  • Spread into a greased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 40-45 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • For glaze, in a small bowl, combine confectioners' sugar and enough
  • milk to achieve desired consistency; drizzle over bread. Yield: 16
  • servings.
© Taste of Home 2013

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Poppy Seed Bread (continued)

Nutrition Facts: 1 slice equals 334 calories, 18 g fat (10 g saturated fat), 112 mg cholesterol, 275 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013