- Description
-
Featured Recipe
Apricot Poppy Seed Quickbread
Yield: 1 loaf
Prep time: 30 minutes
- 3 tablespoon poppy seeds
- ¼ cup milk
- ¼ cup non-fat dry milk powder
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground mace
- 1/3 cup granulated sugar
- ¼ cup butter, softened
- 2 large eggs
- 1 ¼ cups Clearbrook Farms Apricot Preserves
- ⅓ cup sour cream
- In a small bowl, soak poppy seeds in ¼ cup milk.
- In a medium bowl, combine dry milk, flour, baking soda and powder, salt and mace. Set aside
- In a large bowl, cream together the sugar and butter. Add the eggs, one at a time, mixing completely after each addition. Stir the preserves into this mixture. Next, add the poppy seeds and sour cream to complete the wet mixture.
- Add the dry ingredients to the wet in three stages, mixing thoroughly and scraping the sides of the bowl with each addition.
- Spread the batter in a greased standard loaf pan (9 x 5 x 3 inches.) Bake in a preheated oven for approximately 50 minutes of until a toothpick inserted in the center, tests clean and dry. Remove loaf from pan and cool on a wire rack.
- Additional Information
-
Additional Information
Nutrition Facts Serving Size
1 Tbsp. (19g)
Servings: (approx)
36 (24 oz Canning Jar)
Calories 50 Fat Cal. 0
*Percent Daily Values
(DV) are based on a
2,000 calorie diet.Amount/Serving %DV Total Fat 0g 0% Trans Fat 0g Sodium 10mg 0% Total Carb. 12g 4% Sugars 12g Protein 0g - Reviews
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Recipes 1 item(s)
- Apricot Poppy Seed Quickbread
-
<p><strong><span style="font-size: 12px;">Yield: 1 loaf</span></strong></p>
<p><strong><span style="font-size: 12px;"> </span></strong>Prep time: 30 minutes</p>
<ul>
<li>3 tablespoon poppy seeds</li>
<li>¼ cup milk</li>
<li>¼ cup non-fat dry milk powder</li>
<li>1 ½ cups all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon baking powder</li>
<li>½ teaspoon salt</li>
<li>⅛ teaspoon ground mace</li>
<li>1/3 cup granulated sugar</li>
<li>¼ cup butter, softened</li>
<li>2 large eggs</li>
<li>1 ¼ cups Clearbrook Farms Apricot Preserves</li>
<li>⅓ cup sour cream</li>
</ul>
<p> </p>
<ol>
<li>In a small bowl, soak poppy seeds in ¼ cup milk.</li>
<li>In a medium bowl, combine dry milk, flour, baking soda and powder, salt and mace. Set aside</li>
<li>In a large bowl, cream together the sugar and butter. Add the eggs, one at a time, mixing completely after each addition. Stir the preserves into this mixture. Next, add the poppy seeds and sour cream to complete the wet mixture.</li>
<li>Add the dry ingredients to the wet in three stages, mixing thoroughly and scraping the sides of the bowl with each addition.</li>
<li>Spread the batter in a greased standard loaf pan (9 x 5 x 3 inches.) Bake in a preheated oven for approximately 50 minutes of until a toothpick inserted in the center, tests clean and dry. Remove loaf from pan and cool on a wire rack.</li>
</ol>
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