Clementine Poppyseed Loaf Recipes

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

Ingredients

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

LEMON POPPY SEED LOAF WITH LEMON SYRUP

Lemon Poppy Seed Loaf With Lemon Syrup image

Make and share this Lemon Poppy Seed Loaf With Lemon Syrup recipe from Food.com.

Provided by Katzen

Categories Dessert

Time 1h15m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
3 tablespoons poppy seeds
1 tablespoon grated lemon rind
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup granulated sugar
1 teaspoon lemon rind, grated
1/3 cup lemon juice

Steps:

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.

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