Poppy Seed Loaf

A full cup of poppy seeds goes into this bread, and you can taste every one of them. Soaked in milk for two hours before baking, the seeds soften slightly and release their nutty, slightly sweet flavor into the batter.

That two-hour soak is doing essential work. Dry poppy seeds are hard and pass through the bread without contributing much flavor. Soaked seeds are plump, tender, and burst with a subtle nuttiness when you bite into them. Don’t skip this step or rush it.

The batter uses beaten egg whites instead of whole eggs, which is what makes this loaf surprisingly light for a bread loaded with half a pound of butter and a cup of sugar. The foamy whites fold air into the batter that survives the bake, giving the crumb a tender, cakey lift.

Bake low and slow at 325°F (160°C) for a full hour. The lower temperature prevents the butter-rich exterior from browning too fast while the dense, seed-studded center cooks through evenly.

Chef Tips

• Soak the poppy seeds in a covered dish at room temperature. No need to refrigerate for just two hours.
• Beat the egg whites until foamy, not stiff. You want air bubbles, not meringue. Stiff whites make the bread tough.
• Test with a toothpick at 55 minutes. The high butter content can make the pick look wet even when the bread is done, so look for moist crumbs, not wet batter.
• Slice thin. This bread is rich and a little goes a long way.

Variations

• Lemon poppy seed: Add 2 tablespoons lemon zest and 1 tablespoon lemon juice to the batter for a citrus twist.
• Almond poppy seed: Add ½ teaspoon almond extract and drizzle a simple almond glaze over the cooled loaf.
• Orange glaze: Mix powdered sugar with fresh orange juice and drizzle over the top after cooling.