Every day at work I have a mid-morning snack to go with my cup of tea (yes, I have copious amounts of British ancestral blood in me) and while typically it’s two pieces of toast with peanut butter (and there’s my American side for you), sometimes I like to deviate from the same stolid, boring norm (fyi, red velvet muffins are amazing). A couple of years ago I tried out a bevy of recipes from my The Complete Magnolia Bakery Cookbook (all of which I loved by the way), but hadn’t made anything from it in a long while. So while flipping through the pages I came across a recipe for poppy seed bread.
In all the years I’ve been baking, I don’t think I had ever bought poppy seeds (slightly odd, I know). On the other hand I sure have had my fill of poppy seed treats (lemon poppy seed muffins are one of my all time favorites). Minus the exorbitant cost of poppy seeds (although I know that all spices are grossly overpriced, it’s not the 14th century anymore), most of the other products you should already have in your kitchen or those you don’t will cost a nominal price.
This poppy seed bread is definitely nowhere as sweet as say a coffee cafe. I thought that with a cup of evaporated milk (if you’ve never tasted this, it’s like pure sugar rotting liquid), it would be sure to taste extremely decadent. But it didn’t and I’m okay with that. It’s the perfect type of bread to have WITH an extremely sugary hot drink-a chai latte, hot chocolate, or other coffee drink. Let’s just say that when eating my red velvet muffin earlier this week I felt that all I deserved from a beverage standpoint was hot water with lemon.
As most of the recipes in this cookbook are, the one for Poppy Seed Bread was exceptionally easy and very quick to prepare. So I definitely encourage you to give it a whirl especially if you’re like me and had never baked with poppy seeds before!
Poppy Seed Bread
recipe courtesy of The Complete Magnolia Bakery Cookbook
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 1/4 cups vegetable oil
1 1/4 cups sugar
3 large eggs, at room temperature
1 cup evaporated milk
1/3 cup milk
1 tablespoon vanilla extract
1/4 cup poppy seeds
-Preheat the oven to 375 degrees. Grease and flour a 10-inch tube pan.
-In a large bowl, sift together the flour, the baking powder, and salt. Set aside.
-In another large bowl, mix the oil and the sugar. Add the eggs one at a time, beating after each addition. Add the evaporated milk, the milk, and the vanilla. Add the dry ingredients and mix well. Stir in the poppy seeds.
-Pour the batter into the prepared tube pan. Bake for 45 minutes or until a cake tester inserted into the center of the bread comes out with moist crumbs attached. Let cool for 20 minutes before serving.
MAKES 1 BREAD