Diana's Desserts - www.dianasdesserts.com
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Orange Poppy Seed Tea Bread
in Diana's Recipe Book
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Either orange or lemon zest may be used in this recipe. Both make a tasty poppy seed quick bread.
2 tablespoons poppy seeds
1/4 cup vegetable oil
2 tablespoons unsalted butter
1 cup granulated sugar
2 egg whites
1 tablespoon grated orange zest
1 teaspoon baking soda
1 cup plain low-fat yogurt
1 cup yellow cornmeal
1 cup all-purpose flour
1. Preheat the oven to 350°F (180°C). Place the poppy seeds in a small baking pan and bake for 5 minutes or until lightly toasted and crunchy. Spray an 8-1/2 x 4-1/2-inch (21.5cm x 11-cm) loaf pan with nonstick cooking spray.
2. In a medium bowl, with an electric mixer, blend the oil, butter, and sugar. Add the whole egg and egg whites, one at a time, beating well after each addition. Beat in the orange zest.
3. In a small bowl, stir the baking soda into the yogurt. Stir together the cornmeal and flour. Alternately fold the cornmeal mixture and the yogurt mixture into the egg mixture, beginning and ending with the cornmeal mixture. Fold in the poppy seeds.
4. Spoon the batter into the prepared pan and bake for 55 minutes or until a cake tester inserted in the center comes out clean. Cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.
Makes 12 servings.
|Date: May 26, 2003|