"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Poppyseed Pecan Bread Recipe

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


Added: Monday, May 28, 2007


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 two 9 inch loaf pans.

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

In large bowl, beat eggs; 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.

Meanwhile, combine sugar and orange juice in small saucepan. Bring to boil; spoon over warm loaves.

Number Of Servings:
Number Of Servings:
2 loaves




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