Lemon Poppy Seed Loaf

The recipe for “Poppy Seed Bread by Marge,” was gifted to us by the chef at the Wine Country Inn bed and breakfast in Saint Helena, CA during our stay there many years ago.  We added our own All the Time Bakes twist with fresh lemon zest and juice.

This loaf is incredibly versatile and like many of our recipes, we have made it to commemorate or celebrate various milestones.

Marge’s bread also serves nicely as a layer cake, and we used it to celebrate a landmark birthday for Ava’s grandfather, paired with lemon cream cheese buttercream and a citrus drizzle.

When our neighbor lost her beloved partner, we baked her a loaf, reminding us that sometimes a fresh, homemade treat from a friend can be more comforting than any words. 

We also made this bread in the form of muffins for an outdoor pandemic potluck in 2020, knowing individual servings were preferred during a time of uncertainty.  Guests young and old loved them.

Most recently, as pictured here, it’s back as a loaf for breakfast to celebrate President’s Day weekend: the Monday holiday meant an extra day to bake, and the large loaf sets us up nicely for breakfasts for the next few days.  

All that to say recipes have the power to not only trigger our taste buds but also transport us to times we wish to remember.

Poppy Seed Bread by Marge, courtesy the Wine Country Inn:

Ingredients:

2 cups sugar

1 1/3 cup vegetable oil

4 eggs

3 cups all purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 teaspoon baking soda

1  12-ounce can evaporated milk

2 ½ ounces poppy seeds

Zest of 1 lemon

Juice of 1 lemon

Directions:

Combine in large bowl the sugar, oil, eggs, and vanilla. 

Add in remaining ingredients and mix well. 

Fill 3 small or 1 large greased loaf pan(s).

Bake in 350 degree oven for 1 hour and 10 minutes until a toothpick comes out clean.