Poppy seed tea loaf recipe

Poppy Seed Tea Loaf recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Poppy Seed Tea Loaf recipe is a delightful treat that combines the nutty flavor of poppy seeds with a moist and tender loaf. It's perfect for breakfast, brunch, or as a sweet snack with a cup of tea. The recipe requires simple ingredients and comes together easily, making it a go-to option for any occasion. With its irresistible aroma and delicious taste, this tea loaf is sure to become a favorite in your kitchen.

Keywords: poppy seed, tea loaf, recipe, nutty flavor, moist and tender.

Poppy seed tea loaf recipe details

Poppy seed tea loaf recipe, recipe Rating: 4.6
Number of votes:105

Ingredients

1 cup sugar

6 Tablespoon butter or margarine, room temperature

2 large eggs

1/4 cup poppy seeds

1/2 teaspoon almond extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup liquid non-dairy creamer (can use skim milk)

1-1/2 to 3 Tablespoons lemon juice

1/2 teaspoon almond extract

Instructions:

Be forewarned! This Tea Loaf is an addictive substance. This scrumptious recipe was given to me by my friend Kathy. She was coerced into sharing it after a group of us tried it at a party and truly could not stop eating it. Hint: Make extra or hide in a closet while eating it!

Beat sugar and butter in large mixing bowl until light and fluffy. Add eggs, poppy seed, and almond extract; beat until fluffy.

Mix flour, baking powder, and salt in medium bowl. Add flour mixture to butter mixture, 1/3 at a time, alternating with the non-dairy creamer, mixing well after each addition. Spread batter in greased 8-1/2 x 4-1/2 x 3 inch loaf pan.

Bake in a preheated oven (350 degrees) until wooden toothpick inserted into center is withdrawn clean, about 50 minutes. Cool in pan on wire rack 10 minutes. Top with Lemon Glaze (recipe follows); cool completely in pan.

Lemon Glaze

Mix powdered sugar (use enough to form a glaze consistency), 1-1/2 tablespoons lemon juice and the almond extract in a small bowl; stir in as much of the remaining 1-1/2 tablespoons lemon juice as needed to make a smooth, thick glaze.

Serves: 12