Poppy Seed Pecan Bread (2 9x5-inch loaves)

By MarieR

Courtesy Georgia Pecan Commission

Printed in Southern Cakes Page 93, March 2016(Taste of the South Magazine)

Ingredients

• Glaze:
• 3 Large eggs
• 1 1/2 cups whole milk
• 1 cup plus 2 tablespoons vegetable oil
• 2 1/2 cups sugar
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/4 cup fresh orange juice

Details

Servings 2
Preparation time 15mins
Cooking time 90mins
Adapted from tasteofthesouth.com

Preparation

Step 1

1. Preheat oven to 350°. Spray
2 (9x5-inch) loaf pans with baking spray with flour.
2. For cake: In a large bowl, beat eggs. Add milk, oil, and sugar, beating well. Add poppy seeds and vanilla. Fold in pecans.
3. In a small bowl, combine flour, salt, and baking powder. Fold flour mixture into oil mixture, stirring until batter is smooth. Divide batter between prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, 1 hour to
1 hour and 15 minutes. Remove loaves from pans, and let cool on a wire rack.
5. For glaze: In a small saucepan, combine sugar and orange juice over medium heat. Bring to a boll; cook for 5 minutes, stirring constantly. Spoon glaze over warm loaves.
Let cool completely before slicing.