home About Tutorials Featured Follow Contributors Sponsor Contact


Friday, February 22, 2013

.:Feature Friday - Simply Clean Living:.

Hi everyone! I'm excited to be posting here at Sumo's Sweet Stuff today. My name is Katie, and I blog over at Simply Clean Living.

I'm a full-time teacher and mom to 3, and I normally post about ways to keep tidy and organized with small amounts of space/time/money, deals I find, crafts we try, parenting ideas, books I read, recipes and monthly menus, and anything else that comes to mind!

Today I'm going to share a recipe that's been a family favorite for many years - Poppyseed Bread. I love this recipe because it's simple yet delicious - once you collect the ingredients, you'll be able to keep them on hand and whip this up whenever you need to. It seems that in the spring, I find myself constantly needing to contribute a dish for one event for another. This is perfect for baby showers, teacher appreciation events, brunch, or just about anything! You can make it in either loaf pans or muffin tins, and either way it turns out great. 

Katie's Poppyseed Bread

Dry Ingredients:
1 1/2 t. salt
2 t. poppyseeds
3 c. flour
1 1/2 t. baking powder
2 1/2 c. sugar

Wet Ingredients:
3 eggs
1 1/2 c. oil
2 t. vanilla extract
2 1/2 t. almond extract
1 1/2 c. milk

1 c. powdered sugar
2 T. milk
1/2 t. almond extract

First, combine dry ingredients in a large mixing bowl or stand mixer. Then, add the wet ingredients, beating well. Pour batter into two greased and floured 4x8 in. loaf pans, and bake at 350. The original recipe we got from a friend years ago said 30-40 minutes, but for me, these larger loaf pans always take over an hour (about 65 minutes). I'd set your timer to 40, and then check on them in increments of 5-10 minutes and note what time works for your oven. For muffins, bake for 20-30 minutes. Your bread is done when a toothpick or knife inserted into the center comes out clean. The edges may darken quite a bit more than the center, but don't worry about it as long as it's not burned. Allow loaves to cool, and then top with the glaze.

Yield: Two 4x8 loaves or 3 dozen muffins


Okay, that looks totally delicious. And I think I have almost everything on hand to make it! Pretty sure some baking is in my future. Yum!


  1. Yum-o! I can't wait to make this!


  2. I super heart poppy seed anything so I'm definitely adding this to my repertoire! Thanks for sharing :)


Thanks for leaving a comment! I love reading them! I try to reply to questions the best I can, but you can always email me at sumossweetstuff {at} gmail {dot} com.