Family Favorites...Old Fashioned 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