Easy Poppy Seed Bread
I'm more of a cook than a baker...if I can do this ANYONE can! It's a family favorite...it doesn't get a chance to cool when the whole gang's here...
I'm more of a cook than a baker...if I can do this ANYONE can! It's a family favorite...it doesn't get a chance to cool when the whole gang's here...
- Carbohydrate 71.5038345833333 g
- Cholesterol 211.5 mg
- Fat 26.6612408333333 g
- Fiber 1.30572918456545 g
- Protein 10.35848375 g
- Saturated Fat 3.01367716666667 g
- Serving Size 1 1 Serving (156g)
- Sodium 117.325166666667 mg
- Sugar 70.1981053987679 g
- Trans Fat 1.89881516666667 g
- Calories 563 calories
Step-by-step
- Dump, mix well, bake !
- Literally....dump all ingredients in a big bowl, mix well, bake in bundt pan or loaf pans sprayed with baker's secret or greased and floured and bake at 350 degrees for 1 hour.
Oil acts as the primary moisture engine in this batter. Liquid fats coat flour proteins immediately upon mixing. This action inhibits gluten development and yields a tender crumb compared to solid fats like butter. Quick breads rely entirely on chemical leavening agents rather than yeast to achieve rise. Baking powder releases carbon dioxide gas twice: once upon contact with liquid ingredients in the bowl, and again when exposed to oven heat.
Baking Mechanics and Doneness
Baking this batter in a greased bundt pan or loaf pans at 350 degrees Fahrenheit ensures even heat penetration from the outer edges inward. Sugar molecules retain moisture during baking, contributing to the dense, heavy crumb characteristic of traditional American quick breads. Almond extract and vanilla extract supply volatile aromatic compounds that bloom under sustained heat.
- Insert a wooden skewer into the deepest section of the loaf to check doneness without a thermometer.
- A clean skewer with zero wet batter clinging to it indicates the interior structure has fully set.
- Cool the baked loaf for ten minutes before attempting removal from the pan to prevent structural tearing.
