Clementine Poppy Seed Loaf Recipes

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CLEMENTINE POPPY SEED LOAF



Clementine poppy seed loaf image

This easy, zesty loaf cake makes a lighter festive alternative to traditionally dense fruitcakes - pipe the icing and add candied peel to add a touch of Christmas sparkle

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Yield Cut into 10-12 slices

Number Of Ingredients 14

140g butter , softened, plus extra for greasing
50g crème fraîche
200g golden caster sugar
1 tsp orange or vanilla extract
3 large eggs
225g self-raising flour
50g cornflour
2 tbsp poppy seeds , plus extra for sprinkling
4 clementines , zest from 3 and 100ml juice
140g unsalted butter , softened
300g icing sugar
140g crème fraîche
zest 2 clementines
1 tbsp chopped candied peel (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3 and grease a 2lb loaf tin. Line the base and ends with a long strip of baking parchment.
  • Beat the butter, crème fraîche, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one by one, followed by the flours, poppy seeds, zest and juice. Scrape into the prepared tin and bake on a middle shelf for 1 hr-1 hr 10 mins until a skewer poked into the centre comes out clean. Cool the cake for 20 mins in the tin, then carefully tip out and cool completely on a wire rack.
  • Meanwhile, make the icing - beat together the butter, icing sugar and crème fraîche until pale and fluffy. Add half the clementine zest and beat just a couple of times to incorporate, then cover and leave in the fridge to chill until the cake is ready to ice and the icing is firm enough to spread or pipe.
  • Spread the icing all over the cake or put in a food bag or piping bag, snip off the corner and pipe thick stripes over the top. Sprinkle with the remaining clementine zest, the candied peel (if you like), and a pinch more poppy seeds. Will keep in an airtight container for 2-3 days.

Nutrition Facts : Calories 516 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

POPPY SEED LOAF



Poppy Seed Loaf image

This is a white yeast bread with a sweet poppy seed filling.

Provided by Ruth Uitto

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 13

5 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 ½ cups milk
⅓ cup white sugar
⅓ cup shortening
1 teaspoon salt
3 eggs
1 cup boiling water
¾ cup poppy seeds
½ cup chopped walnuts
⅓ cup honey
1 teaspoon grated lemon zest
1 egg white

Steps:

  • In a saucepan, heat together milk, sugar, shortening, and salt until warm.
  • 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.
  • 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.
  • 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.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 30.9 g, Cholesterol 24.5 mg, Fat 7.5 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 116.2 mg, Sugar 8.1 g

CLEMENTINE POPPY SEED LOAF



Clementine Poppy Seed Loaf image

Make and share this Clementine Poppy Seed Loaf recipe from Food.com.

Provided by Boomette

Categories     Quick Breads

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup sugar
1/4 cup margarine or 1/4 cup butter
1 egg
2 tablespoons low-fat plain yogurt
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 clementines, zest only
2 tablespoons poppy seeds
clementine, supremes (to garnish)
2 tablespoons clementine juice
1/4 cup sugar

Steps:

  • Line an 8 in x 4 in loaf pan with foil and lightly oil foil.
  • In a large bowl, cream butter, sugar and margarine. Stir in egg and yogurt; then milk.
  • In another bowl, combine flour and baking powder.
  • Add dry ingredients to liquid mixture, beating until smooth.
  • Add Clementine zest and poppy seeds.
  • Pour batter into the loaf pan and bake to 350F for 1 hour or until a toothpick inserted in the centre comes out clean.
  • Take loaf out of the oven and cool 3 minutes in the pan. Remove foil. Cool loaf on a cake rack. Serve with Clementine supremes.
  • Glaze : In a small bowl, mix Clementine juice and sugar together. Spoon over hot cake.

Nutrition Facts : Calories 402.8, Fat 10.9, SaturatedFat 2.3, Cholesterol 38.3, Sodium 175.2, Carbohydrate 71.9, Fiber 1.6, Sugar 45.8, Protein 6

OLD-FASHIONED CLEMENTINE POUND CAKE



Old-Fashioned Clementine Pound Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h50m

Yield 2 pound cakes

Number Of Ingredients 13

2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans
3 cups sugar
8 large eggs, room temperature
Zest and juice of 1 clementine
4 teaspoons pure vanilla extract
4 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup whole milk, room temperature
1 cup confectioners' sugar
Juice of 2 clementines
Zest of 1 clementine

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
  • Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
  • In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
  • Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
  • For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.

CLEMENTINE POPPYSEED LOAF



Clementine Poppyseed Loaf image

Provided by Académie Culinaire

Time 1h23m

Yield 6

Number Of Ingredients 10

1 cup (250 mL) sugar
1/4 cup (60 mL) non-hydrogenated margarine
1 eggs
2 Tbsp. (30 mL) low-fat plain yogurt
1/2 cup (125 mL) milk
1 1/2 cups (375 mL) all-purpose flour
1 tsp. (5 mL) baking powder
2 clementines, zest only
2 Tbsp. (30 mL) poppy seeds
clementine supremes to garnish

Steps:

  • Preheat oven to 350°F (180°C).Line an 8 in. x 4 in. (1.5 L) loaf pan with foil and lightly oil foil.In a large bowl, cream butter, sugar and margarine. Stir in egg and yogurt; then milk.In another bowl, combine flour and baking powder.Add dry ingredients to liquid mixture, beating until smooth.Add clementine zest and poppy seeds.Pour batter into the loaf pan and bake for 1 hour or until a toothpick inserted in the centre comes out clean.Take loaf out of the oven and cool 3 minutes in the pan.GlazeIn a small bowl, mix clementine juice and sugar together.Spoon over hot cake.Turn loaf out and remove foil. Cool loaf on a cake rack.Slice only when completely cooled. Serve with clementine supremes.

ONION-POPPY SEED BISCUIT LOAF



Onion-Poppy Seed Biscuit Loaf image

I found this recipe in a magazine while waiting in a doctor's office. It looked so good, I made it that evening with dinner. This is tasty & quick, and I would imagine you could experiment with any number of seasonings to go with a variety of menus. These can also be baked separately on a cookie sheet instead of the loaf pan.

Provided by Mary Scheffert

Categories     Quick Breads

Time 25m

Yield 1 loaf, 20 serving(s)

Number Of Ingredients 4

1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons minced dried onion
1 tablespoon poppy seed
2 (12 ounce) cans refrigerated biscuits (10 biscuits per can, NOT the Jumbo size)

Steps:

  • Preheat oven to 350 degrees; lightly grease a 9x5 loaf pan, or use a non-stick loaf pan& set aside.
  • Melt butter or margarine in a medium-sized bowl; stir in the minced dried onion& poppy seeds.
  • Open the cans of biscuits& separate them.
  • Dip each biscuit quickly into the butter mixture, turning to coat both sides.
  • Line up the biscuits in the loaf pan, standing them on edge, forming two long rows; drizzle any remaining butter mixture on top of completed loaf.
  • Bake in preheated oven for 20-25 minutes or until golden brown.
  • (You may find you need to lower your oven temperature to 325 degrees in order for the middles of the center biscuits to get done; or you can bake these individually on a cookie sheet after dipping them in the butter mixture.).

CORN AND POPPY SEED LOAF



Corn and Poppy Seed Loaf image

A delicate and tasty bread with a golden crust sprinkled with poppy seeds.

Provided by Katja

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup corn flour
2 tablespoons white sugar
2 (.25 ounce) packages rapid rise yeast
1 ½ teaspoons salt
¾ cup milk
1 ¼ cups all-purpose flour
½ cup water
¼ cup butter
1 egg
4 tablespoons poppy seeds
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

Nutrition Facts : Calories 245 calories, Carbohydrate 38.5 g, Cholesterol 29.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 3.6 g, Sodium 338.8 mg, Sugar 3.4 g

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