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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

POPPY PECAN BREAD Recipe

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This recipe for POPPY PECAN BREAD is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C granulated sugar
1 1/2 C cooking oil
4 eggs
1 tsp. vanilla
3 C all purpose flour
1 1/2 tsp. baking soda
1 can evaporated milk (13 oz.)
1 can Solo poppy filling (12 oz.)
1 1/2 C chopped pecans
Directions:
Directions:
Preheat oven to 350º. Beat together the sugar, oil, eggs, and vanilla. Combine flour and baking soda and add to first mixture alternately with the evaporated milk, mixing well. Add poppy filling and mix well. Stir in pecans. Turn batter into 2 greased and floured 9x5x3 inch loaf pans. Bake for 1 hour or until bread tests done. Remove from pans and cool completely.

Makes 2 Loaves
Number Of Servings:
Number Of Servings:
2 Loaves
Personal Notes:
Personal Notes:
You can freeze

 

 

 

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