Poppy Seed Bread

Makes 2 loaves

2-¼ cups flour
1-1/2 cups sugar
¾ cup poppy seeds
1 tablespoons baking powder
3 eggs, beaten
1-¼ cups soymilk
¾ cup canola oil
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, and baking powder. In a small bowl, beat eggs, soymilk, oil, lemon juice, vanilla, and lemon zest. Stir egg mixture into flour mixture just until evenly moistened. Do not over mix.

Fill prepared loaf pans 2/3rd’s full of batter. Bake 50 minutes to 1 hour, or until toothpick inserted in center of each loaf comes out clean.

Cool breads in pans on wire rack 15 minutes. Remove from pans and cool.

This is best made one day in advance. Wrap loaves in foil.

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