Poppy Seed Tea Bread


We like Poppy Seed Bread, and I didn’t really have a good recipe for it, so I tried this one from “Land O Lakes Treasury of Country Heritage Meals & Menus".  This recipe was a real hit with my husband – moist, tender and very, very good.
 I added the half-recipe version (you can use 2 small eggs); or split your large recipe between two pans (like 8 ½ x 4 ½” loaf pans) and bake for less time if you wish.  You can have a bread to keep and one to share.   This freezes well.             
                    Old Fashioned Poppy Seed Tea Bread
6 Cup Bundt Pan
12 Cup Bundt Pan
    ¾      cup  Sugar  (5 ¼  ounces)
  1 ½     Cups  Sugar  (10 ½ ounces)
     ½     cup  Butter -- softened
  1         Cup  Butter -- softened
  1 ½     large  Eggs (or 2 medium eggs)
  3         Large  Eggs
     ¾     teaspoon  Almond Extract
  1 ½     Teaspoons  Almond Extract
     ¾     teaspoon  Vanilla Extract
  1 ½     Teaspoons  Vanilla Extract
  1 ½     cups  Flour, All-purpose (6 ¾ ounces)
  3         Cups  Flour, All-purpose  (13 ½ ounces)
     ¾     cup  Milk
  1 ½     Cups  Milk
     ½     tablespoon  Poppy Seeds
  1         Tablespoon  Poppy Seeds
     ¾     teaspoon  Baking Powder
  1 ½     Teaspoons  Baking Powder
     ¾     teaspoon  Salt
  1 ½     Teaspoons  Salt
             Powdered Sugar
             Powdered Sugar
Bake 35-45 minutes
Bake 50-65 minutes
Heat oven to 350°.  In large mixer bowl, combine sugar, butter, eggs, extracts.  Beat at medium speed, scraping bowl often, until light and fluffy (2-3 minutes).
Add all remaining ingredients except powdered sugar.  Continue beating until well mixed (1 to 2 minutes).
Pour into greased and floured 12 cup Bundt pan or 10 inch tube pan.  Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean. (If using a half-recipe, use a 6 cup Bundt or loaf pan and bake for 35-45 minutes or until wooden pick inserted in center comes out clean.)
Cool 10 minutes; remove from pan.  Cool completely; sprinkle with powdered sugar.
16 Servings
2012 Cost:  $2.83 for a large bread
Per Serving: 292 Calories; 14g Fat (41.9% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 388mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

2 comments:

  1. Love this recipe. I have been slowly increasing the types of breads I bake, and think this will be one I add!

    Have a lovely weekend.
    Jennifer

    ReplyDelete
  2. Well,...this is beautiful! Four minutes ago, I just finished watching Martha Stewart on the Hallmark Channel--today, she featured Nordic bundt pans and had the granddaughter of 'the Nordic company' on who explained many of the designs (pans) they make-- and, she said, they are still made in the USA (Minneapolis)-- YAY for that!!! Now, I see you've turned out this beautiful poppy seed tea bread! I have all the ingredients and will have to give this a go in the near future. Doris

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