Poppy Seed Loaf

Poppy Seed Loaf

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"This is a white yeast bread with a sweet poppy seed filling."
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3 h servings 212 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a saucepan, heat together milk, sugar, shortening, and salt until warm.
  2. Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
  3. Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
  4. Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.


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I would not make this again. I cut the recipe in half. The poppy seed mixture was lacking in taste and quantity. The top browned too quickly, and the overall taste was bland. I had to throw ...

This bread turned out amazing. I couldn’t find my regular loaf pan so I divided the recipe in half and made 4 mini loaves. It was more work this way, but definitely worth it. The semi-sweet mixt...

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