Poppy Seed Quick Bread Recipe

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Poppy Seed Quick Bread Recipe

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Preparation time's kept to a minimum for Rosemarie Survillo's seeded treat. "It's a bread that you can make a day ahead of time, and then warm in the microwave moments prior to serving for just-baked appeal," she hints from her home in Lake St. Louis, Missouri.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2-1/4 cups sugar
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup vegetable oil
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons butter flavor or vanilla extract

Directions

In a bowl, combine the first five ingredients. In another bowl, beat eggs, milk, oil and extracts. Stir into dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves.
Originally published as Poppy Seed Bread in Quick Cooking March/April 1998, p53

Nutritional Facts

1 each: 175 calories, 8g fat (1g saturated fat), 21mg cholesterol, 141mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 2g protein.

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  • 3 cups all-purpose flour
  • 2-1/4 cups sugar
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup vegetable oil
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons butter flavor or vanilla extract
  1. In a bowl, combine the first five ingredients. In another bowl, beat eggs, milk, oil and extracts. Stir into dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves.
Originally published as Poppy Seed Bread in Quick Cooking March/April 1998, p53

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