Carol Koenig's Poppy Seed Bread

A simple and delicious quick bread from Carol Koenig, featuring a tender crumb speckled with poppy seeds and enriched with evaporated milk.

Author

Carol Koenig

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Recipe

Measurements	Ingredients
Wet Ingredients
2	Eggs
1/2 cup	Vegetable Oil
1 cup	Sugar
1 cup	Evaporated Milk
1 teaspoon	Vanilla Extract
Dry Ingredients
2 cups	All-Purpose Flour
2 teaspoons	Baking Powder
1/4 teaspoon	Salt
Add-In
1/4 cup	Poppy Seeds

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Instructions

1. Preheat oven to 350°F.
2. Grease and flour a 1-pound loaf pan (approximately 8.5 x 4.5 inches).
3. In a large bowl, beat the eggs. Add the oil, sugar, and evaporated milk and mix well.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the poppy seeds and vanilla extract.
7. Pour the batter into the prepared loaf pan.
8. Bake for about 1 hour, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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Note

This recipe makes one loaf.

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