LEMON POPPY SEED BREAD
The days that I have extra time for baking are few and far between. That's why this extra-quick bread is perfect. You and your family will love the ease of preparation and the delicious flavor.
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.
Nutrition Facts : Calories 112 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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.
POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
POPPYSEED BREAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.
MAKEOVER POPPY SEED BREAD
I can't believe how moist this bread is. This recipe came from Light and Tasty Magazine February/March 2006.
Provided by Audrey M
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream buter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the egg whites, applesauce and vanilla (mixture will appear curdled). Combine the flour, poppy seeds, baking powder and salt; gradually add to creamed mixture.
- Spread into a 9 x 5 x 3 inch loaf pan coated with nonstick cooking spray. Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For glaze, in a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over bread.
Nutrition Facts : Calories 219, Fat 10, SaturatedFat 5.3, Cholesterol 55.6, Sodium 176.8, Carbohydrate 28.5, Fiber 0.7, Sugar 17.3, Protein 4.3
EASY VANILLA POPPY SEED BREAD (DIABETIC CHANGES GIVEN)
Make and share this Easy Vanilla Poppy Seed Bread (Diabetic Changes Given) recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine flour, sugar, baking powder, salt, and poppy seeds in a large bowl, until well blended.
- In a small bowl, beat eggs slightly. Stir in milk, butter, and vanilla. Add egg mixture to flour mixture. Stir just until moistened.
- Turn batter into a greased and floured 8 1/2x4 1/2" loaf pan. Bake 60-70 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool bread 10 minutes in the pan on a wire rack. Remove from pan, and cool completely on rack.
Nutrition Facts : Calories 323.1, Fat 10, SaturatedFat 5.2, Cholesterol 63.7, Sodium 305.7, Carbohydrate 51.3, Fiber 1.3, Sugar 20.6, Protein 6.9
BREAD MAKER LEMON POPPY SEED LOAF
Make and share this Bread Maker Lemon Poppy Seed Loaf recipe from Food.com.
Provided by dudmeister
Categories Quick Breads
Time 1h45m
Yield 2 lb, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time).
- After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing.
- When mixing is complete, remove paddle and let bake.
- When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.) Remove from pan and place on a wire rack to cool.
- Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.
Nutrition Facts : Calories 277.4, Fat 9.2, SaturatedFat 2.1, Cholesterol 47.1, Sodium 168.7, Carbohydrate 44.4, Fiber 0.7, Sugar 26, Protein 4.7
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5/5 (81)Calories 258 per servingCategory Breakfast, Gluten Free, Snack
- Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.
- Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined. pour into prepared loaf pan. bake for 35-45 minutes until a toothpick comes out clean. Cool bread in pan for 5 mins then remove and transfer to a wire rack; allow bread to cool completely before adding the glaze.
- Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. Pour over bread and spread with a spoon if necessary. Top with a little extra lemon zest if you have any for a pretty effect. Cut bread into 8 slices and enjoy!
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