Poppyseed bread is one of those childhood treats that I have come to learn is a regional to Pennsylvania. Now, whenever we go back east, my mom loads up on Baker Brand Poppyseed filling. The recipe below is taken right from their label. This is a lovely breakfast bread (similar in quality to banana bread). Take a slice, toast it lightly and serve with butter for an especially delicious snack with your morning coffee.
"3 Minute Delight" Poppyseed Cake
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
2 cups sugar
8 fl oz vegetable oil*
1 (11-13oz) can evaporated milk
1 tsp vanilla extract
1 jar 10oz Baker Poppy Filling
1 cup chopped nuts (optional - I never include these)
Sift dry ingredients together, add all liquids and mix until smooth. Add Baker Poppy filling and nuts, mix on medium speed for 2 minutes.
Turn batter into greased and floured tube pan. Bake at 350 degrees F for about 50-60 minutes or until done. Cool cake 5-8 minutes before removing from pan.
*10 to 12 oz oil makes a moister and richer cake, if preferred. If so, allow approximately 15 minutes longer baking time.