Maple Poppy Seed Bread
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 50-65 minutes @ 350° |
| Source | 100 Morning Treats by Sarah Keiffer (pg 71) |
| Yield / serves | ~12 servings |
| Rating | Very good |
Ingredients
- 1 3/4 c flour
- 1/4 t baking powder
- 1/8 t baking soda
- 1 c unsalted butter, at room temperature
- 1 c sugar
- 3/4 t salt
- 1/3 c maple syrup
- 1 t vanilla extract
- 1/4 c buttermilk, at room temperature
- 1/4 c poppy seeds
Preparation
Position an oven rack in the middle of the oven and preheat the oven to 350. Grease an 8x4-inch loaf pan or a 9x4x4-inch Pullman pan and line with a parchment sling.
In a medium bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and salt and beat on medium speed until very light and fluffy, 4-6 minutes. Add the maple syrup, beating on low speed until well combined.
Scrape down the sides of the bowl and increase the mixer speed to medium. Add the eggs, one at a time, stopping to scrape down the sides of the bowl as needed. Lower the mixer speed to low and beat in the vanilla. Add half the flour mixture and mix until combined. Add the buttermilk and mix again until combined. Scrape down the sides of the bowl and repeat with the remaining flour mixture. Remove the bowl from the mixer, add the poppy seeds, and use a spatula to mix them into the batter and to make sure all the ingredients are completely incorporated.
Pour the batter into the prepared pan and use a spatula to smooth out the top. Bake until a wooden skewer or toothpick inserted near the center comes out clean, 50-65 minutes.
Transfer the pan to a wire rack and let the bread cool in the pan for 20 minutes. Using the parchment sling, lift the loaf out of the pan, peel off the paper, and let the bread finish cooling on the wire rack. The bread can be wrapped in plastic wrap and stored at room temperature for up to 2 days, or refrigerated for up to 4 days.
