Best 4 Peach And Poppy Seed Bread Recipes
Indulge in a culinary delight with our Peach and Poppy Seed Bread, a tantalizing treat that combines the sweetness of peaches with the nutty crunch of poppy seeds. This delectable bread is not only a taste sensation but also a visual masterpiece, with a golden-brown crust and a moist, tender crumb speckled with juicy peach bits and poppy seeds. Each bite offers a harmonious blend of flavors and textures, making it the perfect accompaniment to your morning coffee or afternoon tea. Our collection of recipes caters to various dietary preferences, including a gluten-free option for those with celiac disease or gluten sensitivity. With step-by-step instructions and a detailed ingredient list, our recipes ensure a hassle-free baking experience, allowing you to recreate this delightful bread in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
POPPY SEED BREAD
Loaf around! This bread is in the oven after quick and easy mixing, and it's worth the wait while it's baking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition Facts : Calories 115, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 180 mg
POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
PEACH COBBLER BREAD
I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
POPPYSEED BREAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.
Tips:
- Use fresh peaches: Fresh peaches will give your bread the best flavor. If you don't have fresh peaches, you can use frozen or canned peaches, but the flavor will not be as good.
- Peel and slice the peaches thinly: This will help them to distribute evenly throughout the bread and will also help them to cook evenly.
- Don't overmix the batter: Overmixing the batter will make the bread tough. Mix it just until the ingredients are combined.
- Bake the bread in a greased and floured loaf pan: This will help the bread to rise evenly and prevent it from sticking to the pan.
- Let the bread cool completely before slicing it: This will help the bread to hold its shape and prevent it from crumbling.
Conclusion:
Peach and poppy seed bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up fresh peaches. The combination of sweet peaches and crunchy poppy seeds makes this bread a real treat. If you are looking for a new bread recipe to try, I highly recommend this peach and poppy seed bread.
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