The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poppy Seed Loaf

Jamila's picture

Poppy Seed Loaf

  • 3 1/2 cups all purpose flour
  • 2 ts baking powder
  • 1 ts baking soda
  • 3/4 ts salt
  • 2/3 cup butter @ room temp
  • 1 1/2 cup brown sugar packed
  • 2 large eggs @ room temp
  • 2 ts vanilla extract
  • 2 ts lemon extract or lemon oil
  • 1 1/4 cups sour cream @ room temp
  • 2/3 cups poppy seeds

This recipe can be muffins or a loaf as I choose to do it today. Butter and flour or spray the loaf pan or muffin tins. Preheat the oven to 350.

Whisk together flour, baking soda, baking powder, salt and poppy seeds.

Cream the butter and brown sugar about two minutes.

Mix in the eggs one at a time making sure each one is well incorporated. Then add both extracts. Your mixture will be fluffy and light, as if you making a cake.

Add one third of the flour mixture and beat just until well incorporated, don't over mix. Then add the sour cream, just until incorporated and not over mixing, repeating until until all the ingredients are added.

Add the batter to your desired cooking dish and set in the oven. Watch this loaf well, making sure it is browning evenly. Rotate the pan if necessary. Within an hour, around 45 minutes in a loaf pan you will have a lovely cake/bread. If you find that it's very brown and not done cover loosely with a piece of foil. This loaf should spring back to touch. This loaf won't last long!



browndog's picture

I bet it doesn't last long. It must just melt in your mouth. An amazing decadent version of one of my favorite breads. I would have to add a teaspoon of almond extract, though, to gild the lily.

Jamila's picture

Thanks Browndog! Yummmm, almond extract, that sounds nice. Next time I will have to try that!

Breadwedwed's picture

That looks really yummy!