Favorite Poppy-Seed Bread Recipes!
Lemon Poppy-Seed Bread (submitted by Christy
Condon to A Taste of Heaven, published by Morris
Press Cookbooks, © 2004. If you wish to purchase
this cookbook, contact Faith Assembly of God
@ 815-223-2701.) Talk about flavor! You'll
find it in this recipe!
1 box lemon cake mix
4 eggs
1 box instant vanilla pudding
1/2 cup oil
1 cup water
3 Tbs. poppy seeds
Mix together. Beat five minutes. Bake at 350
degrees for 40- 45 minutes. Makes 2 loaves.
Poppy-Seed Bread (submitted by Caroline
Thompson to A Taste of Heaven). I added a
few comments to what's printed in the book.
3 cups flour
2 1/2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs, beaten
1 1/2 cup milk
1 1/2 cup oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter
1/4 cup poppy seeds
Combine ingredients in order given. Mix well with
beaters for two minutes; (or much longer with a whisk.
Count on an upper body workout! It will help atone
for the calories you're about to consume.
) Pour
batter into two greased loaf pans. Bake @
325 degrees for 45-60 minutes. (I use three
loaf pans, and my oven requires 60 + minutes.
Use the toothpick test, and watch for the sides
of the loaf to shrink from the loaf pan. Count
on longer baking times if you use a larger loaf pan.)
This glaze is excellent, but not recommended if
blood sugar is a big issue:
3/4 cups powdered sugar
1 Tbs. orange juice
1/2 tsp. vanilla
1/2 tsp. butter
1/2 tsp. almond extract
Mix all ingredients and pour over warm bread.