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Poppy Seed Bread

Loaf around! This bread is in the oven after quick and easy mixing, and it’s worth the wait while it’s baking.

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( 10 Ratings)

10 Ratings

5 Stars 80%

4 Stars

3 Stars 10%

2 Stars 10%

1 Stars

Member Reviews ( 1 )

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Prep Time 15 min
Total Time 3 hr 45 min
Servings 1

Ingredients

2 1/2: cups Gold Medal® all-purpose flour

1: cup granulated sugar

1/4: cup poppy seed

1 1/4: cups milk

1/3: cup vegetable oil

3 1/2: teaspoons baking powder

1: teaspoon salt

1: teaspoon vanilla

1: egg

: Powdered sugar, if desired

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Directions

1 Heat oven to 350ºF. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
2 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

EXPERT TIPS

Expert Tips

Pop a loaf of this baked bread into the freezer for a ready-wrapped gift.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 115
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 10 mg; 10 %;
Sodium: 180 mg; 180 %;
Total Carbohydrate: 19 g; 19 %
(Dietary Fiber 1 g 1 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 10/18/2006 7:34:45 AM REPORT ABUSE Teresita said:

Rating:

This bread was easy and fun to make. I used a spatula instead of a spoon and stirred with the spatula. I used almond flavoring instead of the vanilla in the recipe. I enjoyed making this recipe. If you want to make mini breads this is also a nice treat as well. I used my stoneware loaf mini and it cooked faster than the recipe time of 1hr.10 minutes to 1 hr. 20 minutes. So I would check the time earlier so you don''t dry out the bread. I set my timer for 60 minutes initially because I knew that stoneware distributes the heat and that it can cook faster. In 60 minutes my bread looked lovely and tasted great after cooling. I went ahead and baked another loaf to give as a gift. I will be baking more for the holidays. I am testing out my favorite recipes so that I will know in advance exactly what I am going to bake for Thanksgiving and Christmas. Happy baking.

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