📜 Collection: Jill Collection | ✍️ Attribution: Carol Koenig | 📂 Category: Bread
A simple and delicious quick bread featuring a tender crumb speckled with poppy seeds and enriched with evaporated milk. Perfect for breakfast or an afternoon treat.
Preheat your oven to 350°F. Grease and flour an 8.5 x 4.5 inch loaf pan.
In a large bowl, beat the 2 large eggs. Add the 1/2 cup vegetable oil, 1 cup sugar, and 1 cup evaporated milk, mixing well until smooth.
Step 2: Combine Dry Ingredients and Batter
In a separate bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the 1/4 cup poppy seeds and 1 teaspoon vanilla extract until evenly distributed.
Step 3: Bake and Cool
Pour the batter into the prepared loaf pan.
Bake for about 1 hour, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and fragrant.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
