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Poppy Seed Loaf Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel||1 Teaspoon|
|All-purpose flour||2 Cup (32 tbs), unsifted|
|Baking powder||2 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Poppy seed||1⁄3 Cup (5.33 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Apricot spread||1 Cup (16 tbs) (Tangy)|
Serving size: Complete recipe
Calories 3598 Calories from Fat 1102
% Daily Value*
Total Fat 124 g190.2%
Saturated Fat 45.4 g227.1%
Trans Fat 0 g
Cholesterol 566.5 mg
Sodium 2465 mg102.7%
Total Carbohydrates 568 g189.2%
Dietary Fiber 21.8 g87.3%
Sugars 324.2 g
Protein 70 g140.2%
Vitamin A 42.9% Vitamin C 12.2%
Calcium 206.9% Iron 108.9%
*Based on a 2000 Calorie diet
Mix in orange peel.
In a separate bowl, stir together flour, baking powder, salt, and nutmeg until thoroughly blended.
Add flour mixture alternately with milk to creamed mixture until well blended) then stir in poppy seed, nuts, and raisins, if used.
Turn batter into a well-greased and flour-dusted 9 by 5-inch loaf pan.
Bake in a 350° oven for 1 hour and 10 minutes or until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
Let cooll in pan for 10 minutes, then turn out onto a rack to cool completely.