"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Poppy Seed Bread Recipe

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This recipe for Poppy Seed Bread, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adam Jensen
Added: Wednesday, October 4, 2006


3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 cups sugar
1 1/2 cups milk
1 1/8 cup oil
1 1/2 Tbs. poppy seeds
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
3/4 cup sugar
1/2 tsp. vanilla
2 tsp. melted butter
1/4 cup orange juice
1/2 tsp. almond extract

Mix sugar, milk, oil, eggs, 1 1/2 tsp. vanilla, and 1 1/2 tsp. almond extract; beat for 2 minutes. Sift flour, salt, baking powder, 2 1/2 cups sugar and poppy seeds together; combine with wet ingredients. Grease and flour 5 small or 3 large loaf pans. Fill pans half full. Bake at 350 until toothpick comes out dry. Set on racks in pans to cool. Separate edges with a knife and pour glaze over hot bread. Cool completely in pans.

GLAZE: Mix 3/4 cup sugar, 1/2 tsp. vanilla, melted butter, orange juice and 1/2 tsp. almond extract in a medium saucepan. Bring to a boil and pour over bread.




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