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    Home » Recipes » Classic Baking

    Mom's Poppyseed Bread

    Published: Mar 19, 2013 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    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.

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    Mom's Poppyseed Bread

    Nicole Spiridakis
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 422 kcal

    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.

    Nutrition

    Calories: 422kcalCarbohydrates: 43gProtein: 6gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 40mgSodium: 184mgPotassium: 134mgFiber: 1gSugar: 23gVitamin A: 108IUVitamin C: 1mgCalcium: 158mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 1 vote (1 rating without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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