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Poppy Seed Streusel Quickbread Recipe


Poppy Seed Streusel Quickbread

Poppy Seed Streusel Quickbread

© Barbara Rolek licensed to About.com, Inc.
This poppy seed quickbread recipe is gussied up with a poppy seed and brown sugar streusel topping. It makes a wonderful hostess gift or edible gift for the special people on your list. It stays moist when refrigerated in a zip-top plastic bag for up to a week. You can transform this mundane loaf cake into a gourmet dessert by cutting out small rounds (using a biscuit cutter) from 1/2-inch slices of cake. Then place a dollop of lemon curd or lime curd on one round and top with another round of cake followed by whipped cream and a dusting of ground cloves. Presto -- the lowly quickbread becomes a five-star dessert! The scraps can be used to make Polish Poppy Seed Bread Pudding. Here are more Eastern European Quickbread Recipes.

Here is a larger photo of Poppy Seed Streusel Quickbread.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 2 Poppy Seed Quickbreads


  • Cake:
  • 4 large beaten eggs
  • 1 cup oil
  • 2 cups packed light brown sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 cup evaporated (not condensed) milk
  • 2 teaspoons vanilla
  • 1/2 cup poppy seeds
  • Brown Sugar Streusel:
  • 6 tablespoons all-purpose flour
  • 10 tablespoons packed light brown sugar
  • 4 tablespoons butter


  1. To make the cake: Heat oven to 300 degrees. Coat two 8 1/2-inch loaf pans with cooking spray and set aside. In a large bowl or stand mixer, combine eggs, oil and sugar until well mixed. In a separate large bowl, whisk together the flour, salt and baking soda. Add all at once to egg mixture and stir just until well combined. Stir in milk, vanilla and poppy seeds until well incorporated. Do not overmix. Pour into prepared pans. Place in oven.

  2. To make the streusel: While cakes are baking, in a medium bowl, whisk together 6 tablespoons flour and 10 tablespoons brown sugar. Cut in butter as for pie dough until large clumps form. Sprinkle on cakes after 30 minutes of baking. Continue baking for another 15 to 30 minutes. Test with a toothpick after loaves have baked 45 minutes. Remove from oven and run a knife around edge of pan. Turn cakes out onto a wire rack, turn right side up and cool completely.
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