Poppy Seed Tea Bread

This poppy seed tea bread is a classic quick bread with a rich, buttery crumb speckled with whole poppy seeds throughout. The recipe makes two loaves, so you can enjoy one and wrap the other for later.

The batter comes together with a mixer and is intentionally thick. Don’t be alarmed if it looks slightly curdled after adding the milk, that’s completely normal and smooths out once the flour goes in. The poppy seeds get mixed in at the very end with the flour so they distribute evenly without settling to the bottom.

Three eggs and a generous amount of butter give each slice that tender, almost pound-cake quality that makes it just right for slicing thin and serving alongside a pot of tea or coffee.

Pro Tips

• Beat the butter, sugar, baking powder, and salt for a full 3 minutes. This long cream builds air into the batter that keeps the bread light despite how rich it is.
• Add eggs one at a time and beat well after each. Dumping them all in at once can break the emulsion.
• The batter will be thick. Spread it evenly in the pans so both loaves bake at the same rate.
• Cool in the pans for 10 minutes before turning out. Removing too early risks the loaves breaking apart.

Variations

• Add the zest of one lemon to the batter for a bright, citrusy poppy seed bread.
• Drizzle a simple lemon or almond glaze over the cooled loaves.
• Fold in dried blueberries or cranberries alongside the poppy seeds for a fruit-studded version.