Buttermilk Poppy Seed Bread

Remember the blueberry bread I made?

Our friend was over and he kept talking about how good it smelled and kept asking if I was baking it for him?

The answer to that was, "NO!"

But then I started to feel sorry for him.

So I baked him a loaf of breakfast bread.

But I didn't have anymore fruit to do the blueberry bread . . .

 . . .and I wasn't going to the store just for some blueberries.

So I made this instead.

It was equally as easy.

It smelled just as good baking!

I think this is a keeper too!

Buttermilk Poppy Seed Bread

 

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup granulated sugar

2 large eggs

1 cup buttermilk

½ cup unsalted butter, melted and cooled

1 teaspoon extract (butter, almond, lemon, vanilla . . . your choice)

2 tablespoons poppy seed

Preheat oven to 350 degrees F.  Prepare one loaf pan; lightly grease the pan with shortening and dust with flour.

In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In a large bowl, combine sugar, eggs, buttermilk, melted butter, extract of choice, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.

Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean.

Remove pan from oven and let cool about 15 minutes.

Slice and enjoy!