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Poppy Seed Bread

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Poppy Seed Bread
  • Prep 15 min
  • Total 3 hr 45 min
  • Servings 1
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Loaf around! This bread is in the oven after quick and easy mixing, and it’s worth the wait while it’s baking.
Updated Mar 24, 2008

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pop a loaf of this baked bread into the freezer for a ready-wrapped gift.

Nutrition

115 Calories, 4 g Total Fat, 2 g Protein, 19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
115
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
180 mg
Potassium
50 mg
Total Carbohydrate
19 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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