This poppyseed bread recipe is a tried and true tradition in our house.
It is so easy to make, and it’s also very moist. I used to make a dozen of these at Christmas to share with our children’s school teachers. The pans I used were the mini-loaf pans. The bread is easy to freeze and nice to have for the time you need an easy pull-out-of-the-freezer snack when you need a quick addition for an “everybody’s coming over to hang out” event.
Fix this for teacher appreciation week or for other times when you want a special homemade gift for a friend. I can guarantee that it will be a hit.
To mix this recipe, you just put everything into the mixer bowl and beat it for two minutes. When that is done, you pour the batter into your bread pans. Be sure to grease and flour the pans first. To do that, just dab some vegetable oil inside the pan – on all sides and the bottom. Then put about a tablespoon of flour into the pan and move it around from side to side until the entire inside of the pan is coated with flour. This helps keep the batter from sticking to the sides of the pan.
How hard is that?!
Oh, and one other thing. Don’t forget that eating poppy seeds prior to a drug test can give you a false positive. Just to be safe, stay away from this bread if you’re due to have bloodwork done. 🙂 Other than that, go ahead and enjoy!
- 3 cups flour
- 2 cups sugar
- ¾ cup oil
- 3 eggs
- 1 ½ cups milk
- 1 ½ tsp. salt
- 1 ½ tsp. almond flavoring
- 1 ½ tsp. butter flavoring
- 1 ½ tsp. b. powder
- 1 ½ tsp. poppyseed
- 1 ½ tsp. vanilla
- Beat all 11 ingredients for two minutes.
- Pour into greased and floured bread pans.
- Bake at 350 for 1 hour.
- Cool 10 min. before removing from pans. Makes 2 loaves.