Poppyseed Loaf
"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 is 15 servings
Ingredients
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 by Step Method
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
No special items needed.
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