Mom’s Poppyseed Bread
Sweet and tender, my mom’s poppyseed bread is always a hit! Loaded with crunchy poppyseeds, you can bake this recipe in a standard loaf size or as three mini loaves.
My mom makes poppyseed bread every year around the holidays, although I have a feeling she makes it other times as well; in either case, I missed having some this past year and recently had an inexplicable yearning for a few pieces. It was also nearing my friend Kate’s birthday, and as I made up her traditional small birthday package I decided to tuck in a jar of the cherry preserves I’d made last spring which meant of course I also needed to add some sort of sweet treat. Poppyseed bread fits the bill on all accounts. I found a recipe online that closely resembled – if is not the exact same – the version my mom makes. And may I second that cream cheese is indeed a fine thing to spread across a slice? Yes, it is.
Mom’s Poppyseed Bread
Ingredients
- 1 cup granulated sugar
- 2 eggs
- 1 cup evaporated milk
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- ¼ cup poppy seeds
Instructions
- Heat oven to to 375℉ and grease your loaf pan or mini loaf pans lightly with vegetable oil.
- Combine sugar, eggs, evaporated milk and cooking oil in a large bowl. Mix on medium speed of electric mixer until well blended. In another bowl, sift together flour, baking powder and salt. Add flour mixture to egg mixture. Mix a few minutes on low speed. Add vanilla and poppy seeds. Mix until smooth.
- Pour batter into prepared pan/s. Place in oven and bake for about one hour or until wooden pick inserted in center comes out clean. Serve plain or spread with butter or softened cream cheese.