Poppy Seed Quick Bread Recipes

Steps:

• In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
• In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
• To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
• Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
• To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
• In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
• Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Steps:

• Beat cake mix, oil, pudding mix, and eggs until well blended.
• Stir in water, poppy seeds and lemon extract.
• Pour into 2 well greased loaf pans.
• Bake at 350°F for approximately 40 minutes or until they test done.

Steps:

• Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
• Cream together the sugar and butter until light and fluffy.
• Beat in eggs and grated lemon peel until blended.
• Combine the flour, baking powder, salt and cinnamon.
• Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
• Hand stir in the poppy seeds.
• Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
• Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
• Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Preheat oven to 350 degrees and grease a 6 cup loaf pan.
• In a small bowl, whisk together flour, baking powder and salt. In another small bowl, combine milk, juice, and zest. In a large bowl, with a handheld electric mixer, cream together the butter and sugar until light and fluffy (about 3 min.).
• Add eggs, one at a time, beating on low speed.
• Add the flour mixture and the juice mixture alternately, beginning and ending with the flour mixture, scraping and stirring with a rubber spatula until just combined, being careful not to overmix the batter.
• Gently fold in the poppyseeds and pour the batter into the prepared pan. Bake for about 45 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the middle of the cake comes our clean.
• Cool in pan for 10 minutes before removing.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9x5x3-inch loaf pan.
• Mix together flour, pudding mix, sugar, baking powder and salt; set aside.
• In another bowl mix together the milk, eggs, lemon peel and butter; stir in the extracts and mix well. Add to flour mixture along with poppy seeds; mix until just combined.
• Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
• Allow loaf to cool in the pan on a wire rack for 10-15 minutes, then remove from pan and finish cooling on a wire rack.

Steps:

• Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.
• Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.
• To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.