Monday, August 12, 2013

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!

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