Poppy Seed Tea Bread
Yield
2 loavesPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine, unsalted, softened |
|
| 1 ¼ | cups |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| ¼ | cup |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine, unsalted, softened |
|
| 296 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 651 | ml |
all-purpose flour
|
|
| 59 | ml |
poppy seed
|
*
|
Directions
Heat oven to 350℉ (180℃). Grease two 7½ x 3¾ x 2 to ¼ inch loaf pans (3½ cup capacity).
Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on medium speed 3 minutes or until fluffy.
Beat in eggs one at a time. Beat in milk and vanilla until blended (batter may look curdled).
With mixer on low speed, beat in flour and poppy seeds just until blended (batter will be thick). Divide between prepared pans, spreading batter evenly.
Bake 45 to 50 minutes until a pick inserted in centers comes out clean.
Cool in pans on wire rack 10 minutes before removing from pans to rack to cool completely. Store airtight.
