Amy and I seem to be on the same wavelength lately. I’m not sure if you have noticed, but Amy and I alternate sharing recipes every Monday and while we often talk about what we plan to share in advance, we’ve both been really busy lately. So we ended up with two gluten free desserts in a row and now, two tasty breakfast breads in a row! Last week, Amy shared her cinnamon rolls recipe. This week I am sharing a recipe I’ve loved all my life, my mom’s poppyseed bread. Hopefully you all like these recipes too!
Growing up, my mom made two quick breads every Christmas as gifts, pumpkin bread and this poppyseed bread. I loved the poppyseed so much that I asked for it year round. One year I even asked for it as my birthday cake! What can I say, I was a weird kid, but this is also really good bread!
Many poppyseed muffin and bread recipes are also lemon flavored for some reason. This one is not. Just a touch of vanilla extract and that tasty pop of the poppyseeds. It is fantastic with a cup of tea or coffee. I hope your family enjoys it as much as fine.
I made this in a standard 9×5 inch bread pan. You can also make these as muffins or as two smaller loaves for sharing or gift giving. However, the overall cooking times will be shorter. For muffins, start checking at 15-20 minutes and about 30 minutes for smaller loaves.
- 1 cup sugar
- 2 eggs
- 1 cup evaporated milk
- 3/4 cup canola oil
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup poppyseeds
- Grease a 9x5 inch bread pan. Preheat oven to 325 F.
- Combine sugar, eggs, evaporated milk, and oil in a large mixing bowl. Using an electric mixture, beat together well on medium speed.
- Beat in two cups flour.
- Add baking powder, salt, and vanilla and beat again till smooth. Stir in poppyseeds.
- Pour into greased bread pan. Bake 1 hr and 15 min at 325 F until a toothpick inserted in the middle comes out clean.
- This bread will keep up to two weeks if well wrapped.