Poppyseed Loaf

15
Servings
30m
Prep Time
70m
Cook Time
1h 40m
Ready In

Recipe: #34588

March 25, 2020



"This can be a dessert or a snack. After covering and refrigerating it, allow 2-3 days for the flavors to meld. It can be served warm or cold or toasted, with butter or cream cheese and marmalade. Or without. This is a somewhat modified version of a recipe that appeared in Sunset Magazine."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (184 g)
  • Calories 356.5
  • Total Fat - 17.4 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 138.6 mg
  • Sodium - 340.2 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 0 g
  • Sugars - 12.9 g
  • Protein - 12.2 g
  • Calcium - 203.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

In smaller bowl, combine flour, soda, salt, baking powder, and all but 1 tablespoon of poppyseed.

Step 2

In larger bowl, beat molasses and butter with mixer until smooth.

Step 3

Add eggs and beat 5 minutes at medium-high speed.

Step 4

Then beat in lemon peel and buttermilk.

Step 5

Add flour mixture and stir with wooden spoon just until blended.

Step 6

Spoon into greased 9"x5" loaf pan and sprinkle the top with the reserved poppyseed.

Step 7

Bake for about 1 hour 10 minutes at 350' F. or till wooden pick inserted in center comes out clean. Do not overcook as poppyseeds can scorch.

Step 8

Let cool slightly in pan, then turn onto rack to cool completely.

Step 9

Cover and refrigerate.

Tips & Variations


No special items needed.

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