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Poppy Seed Bread

muffin.master's picture
I have always loved this Poppy Seed Bread that my mom used to make and here is my variation to it! Flavored in vanilla this Poppy Seed Bread is just so amazing that not trying it out may have yo refretting later on.
  Butter 8 Tablespoon
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 3 Large, separated
  Vanilla extract 1 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Milk/Yogurt 1⁄2 Cup (8 tbs)
  Poppy seeds 1⁄2 Cup (8 tbs)

Heat the oven to 350 degrees.
Butter a 9 by 5 inch loaf pan.
Beat the butter with the sugar until light and creamy.
Beat in the egg yolks and vanilla.
Sift together the flour, baking powder and salt.
Add half the flour mixture to the butter mixture, stirring until smooth, then add half the milk.
Repeat the process with the rest of the flour mixture and the rest of the milk.
Stir in the poppy seeds.
Beat the egg whites until stiff and fold into the batter.
Turn the batter into the prepared pan.
Bake about 45 minutes until the cake is browned and the top springs back when lightly touched.

Recipe Summary

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2564 Calories from Fat 1278

% Daily Value*

Total Fat 146 g225.2%

Saturated Fat 71.8 g358.8%

Trans Fat 0 g

Cholesterol 903.8 mg301.3%

Sodium 926.5 mg38.6%

Total Carbohydrates 274 g91.4%

Dietary Fiber 17.1 g68.4%

Sugars 160.1 g

Protein 49 g98.2%

Vitamin A 76.9% Vitamin C 1.2%

Calcium 163.7% Iron 89.2%

*Based on a 2000 Calorie diet

Poppy Seed Bread Recipe