Browse by
Browse by
Browse by
Browse by
Raspberry Poppy Seed Bread
Member Submitted Recipe
Food Blogger Recipe
Raspberry Poppy Seed Bread
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Perfect for a quick breakfast or for a sweet snack, this Raspberry Poppy Seed Bread is studded with crunchy poppy seeds and tart raspberries.

Prep time
0:15
Bake/Cook time
1:15
Yield
2 loaves

Print Print recipe

Email Email a friend
Sign in to post a comment

Raspberry Poppy Seed Bread
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:15
Bake/Cook time :
1:15
Yield :
2 loaves

INGREDIENTS

  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • Zest of 2 lemons
  • 2 teaspoons vanilla
  • 1 can (12 ounces) evaporated milk
  • 2 tablespoons poppy seeds
  • 3 cups unbleached, all-purpose flour*
  • 3 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 2 cups frozen raspberries

Glaze

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 300.  Grease two 8x4” loaf pans.  Set aside.
  2. In bowl of an electric mixer fitted with whisk attachment, beat eggs.  Add oil and sugar and beat until combined.
  3. Mix in lemon zest, vanilla, milk and poppy seeds.  Switch attachment to a paddle attachment.
  4. Sift in flour, baking powder and salt.   Beat on low just until combined.  Fold in raspberries.
  5. Pour into prepared pans and bake until golden and a toothpick inserted into middle of bread comes out clean, about 1 hour and 15 minutes.
  6. Remove to a cooling rack.  Cool in pans for 15 minutes, then remove from pans and cool completely.
  7. Once bread is completely cooled, stir together lemon juice and confectioner’s sugar.  Spoon over top of bread.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

Shout Out To Our Baking Friends
    ::    CapNaff    ::    Maria B    ::    Ashley G    ::    Linda C    ::    petals204    ::    Amy K    ::    b p    ::    Wilson's Kitchen    ::    Shaunna Bailey    ::    1xMema2010    ::    Anjali V    ::    chris w    ::    Jessica    ::    dinkyleigh    ::    angel    ::    Julia S    ::    Liz    ::    C D    ::    Bre    ::    tracyrumple
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2014 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.