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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Sweet, tender quick breads are a favorite of most bakers, but Joanne Jones of Salisbury, Maryland had a special request regarding her Poppy Seed Bread. âA lot of my co-workers and I are on Weight Watchers and would like to calculate how many points it has. Better yet,â she adds, âcould you do a makeover on this recipe?â Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
4 eggs |
1 teaspoon vanilla or almond extract |
1-1/3 cups king arthur unbleached all-purpose flour |
1/4 cup poppy seeds |
1-1/4 teaspoons baking powder |
1/4 teaspoon salt |
1 cup confectioners' sugar |
1 to 2 tablespoons 2% milk |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, poppy seeds, baking powder and salt; gradually add to creamed mixture.
2. Spread into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over bread. Yield: 16 servings.
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