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Poppyseed Pecan Bread Recipe

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This recipe for Poppyseed Pecan Bread, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, January 29, 2008


3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 eggs
1 1/2 cups milk
1 cup plus 2 tablespoons oil
2 1/2 cups sugar
2 tablespoons poppyseeds
1 teaspoon vanilla
1 cup chopped pecans

3/4 cup sugar
1/4 cup orange juice

Preheat oven to 350.

Lightly grease and flour 2 9 inch loaf pans.

In bowl, stir together flour, salt and baking powder; set aside.

In bowl, beat eggs and add milk, oil and sugar. Add poppyseeds and vanilla; fold in pecans.

Fold dry ingredients into batter and stir until smooth. Pour batter into prepared pans and bake 1 - 1 1/4 hours.

Combine sugar and orange juice in saucepan. Bring to boil; spoon glaze over warm loaves.

Number Of Servings:
Number Of Servings:
2 loaves




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