Vanilla Poppy Seed Bread Recipe
Summary
Ingredients
| All purpose flour | 2 1⁄2 Cup (40 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Poppy seed | 1⁄4 Cup (4 tbs) | |
| Baking powder | 3 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Milk | 1 1⁄4 Cup (20 tbs) | |
| Vegetable oil | 1⁄3 Cup (5.33 tbs) | |
| Egg | 1 | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 1504 Calories from Fat 462
% Daily Value*
Total Fat 53 g80.9%
Saturated Fat 9.2 g46.1%
Trans Fat 0 g
Cholesterol 119.9 mg40%
Sodium 1759 mg73.3%
Total Carbohydrates 234 g78.1%
Dietary Fiber 7.7 g30.7%
Sugars 108.8 g
Protein 27 g54%
Vitamin A 5.3% Vitamin C 0.29%
Calcium 109.5% Iron 58.2%
*Based on a 2000 Calorie diet
Directions
Grease bottom only of loaf pan, 9 x5x3 inches, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.
Mix all ingredients; beat 30 seconds.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8 1/2-inch loaves 55 to 60 minutes.
Cool slightly.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.
Chef
