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Blue Ribbon Poppy Seed Cheese Bread

 Blue Ribbon Poppy Seed Cheese Bread
The recipe for this moist and delicious bread won me a blue ribbon at the Los Angeles County Fair. I make several batches at once and freeze them for later use or to give as gifts.—Marina Castle, North Hollywood, California
16 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 3 eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground mustard
  • 3/4 teaspoon salt
  • 1 cup 2% milk
  • 1-1/4 cups shredded cheddar-Monterey Jack cheese
  • 1/2 cup chopped sweet onion
  • 1 tablespoon poppy seeds
  • 1/8 teaspoon paprika


  • Preheat oven to 375°. In a large bowl, cream shortening and sugar
  • until light and fluffy. Add eggs, one at a time, beating well after
  • each addition. Combine flour, baking powder, mustard and salt; add
  • to creamed mixture alternately with milk. Fold in cheese, onion and
  • poppy seeds.
  • Transfer to a greased 9x5-in. loaf pan; sprinkle with paprika. Bake
  • 45-55 minutes or until a toothpick inserted in center comes out
  • clean. Cool 10 minutes before removing from pan to a wire rack.
  • Yield: 1 loaf (16 slices).

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Blue Ribbon Poppy Seed Cheese Bread (continued)

Nutritional Facts: 1 slice equals 194 calories, 10 g fat (4 g saturated fat), 49 mg cholesterol, 248 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.