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Poppy Seed Loaves

 Poppy Seed Loaves
Everyone always looked forward to Grandma Brettin baking these delicious loaves. She didn't use a recipe, so a cousin watched her make them one day and wrote down the ingredients.
32 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 1 teaspoon salt
  • 4-1/2 cups all-purpose flour
  • 2 cans (12-1/2 ounces each) poppy seed filling
  • Melted butter
  • Confectioners' sugar, optional


  • In a small bowl, dissolve yeast in warm water. In a large bowl, cream
  • butter and sugar. Add eggs, one at a time, beating well after each
  • addition. Add lemon peel and salt. Beat in yeast mixture. Gradually
  • add flour; beat on medium speed for 3 minutes (dough will be
  • sticky). Do not knead.
  • Place in a greased bowl, turning once to grease top. Cover and
  • refrigerate for at least 2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • four pieces. Roll each into a 12-in. x 8-in. rectangle. Spread poppy
  • seed filling over each to within 1/2 in. of edges.
  • Loosely roll up, jelly-roll style, starting with a long side; pinch

2 of 2

Poppy Seed Loaves (continued)

Directions (continued)

  • seam to seal and tuck ends under. Place, seam side down, on two
  • greased baking sheets.
  • With a sharp knife, make five to six deep diagonal slashes across the
  • top of each loaf. Cover and let rise until doubled, about 30
  • minutes.
  • Brush with melted butter. Bake at 350° for 30-35 minutes or until
  • golden brown. Remove from pans to wire racks. Cool for 20 minutes;
  • dust with confectioners' sugar if desired. Yield: 4 loaves (8 slices
  • each).
Nutritional Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 146 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.