LEMON POPPY SEED BREAD
Steps:
- Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
- Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
- Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
- Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.
Nutrition Facts : Calories 198 kcal, Carbohydrate 40 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 161 mg, Sugar 27 g, ServingSize 1 serving
LEMON POPPY SEED BREAD
Oil and sour cream make this lemon poppy seed bread uniquely moist, while lemon provides a fresh, bright flavor. The glaze recipe below yields a light layer, but feel free to double the glaze if you want extra. See recipe notes for muffins and mini loaves.
Provided by Sally
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
- Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
- Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
- Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
- *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
- Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
NORMA'S POPPY SEED BREAD
This recipe makes 2 loaves of delicious bread. People come to Norma's to just buy this bread. Norma's has three locations in Pensacola, FL. This bread is really good! After Nimz's review, I had to add...I usually half the poppy seed amount...I can't afford to use that many poppy seeds...however, Norma's original recipe, and the one that people line up for, has the full cup in the two loaves!
Provided by breezermom
Categories Quick Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Combine the sugar, oil, eggs, evaporated milk and vanilla in a mixing bowl and beat until smooth.
- Sift the flour, baking powder and salt together.
- Add to the sugar mixture and mix well. Add the poppy seeds and mix well. Spoon into 2 greased loaf pans. Bake at 325 degrees for 50 to 60 minutes.
MOIST NUT BREAD
The unexpected ingredient in these moist, convenient loaves is baby food! "A neighbor shared the recipe years ago when we both had small children-and many jars of baby food-in the house," comments Judi Oudekerk of St. Michael, Minnesota. "This bread has remained a favorite."
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
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