Poppy Seed Bread
Source of Recipe
Light & Tasty Magazine, February/March 2006 issue - Char
List of Ingredients
1/2 cup butter or margarine
2/3 cup packed brown sugar (I used the new Splenda stuff)
2 eggs
4 egg whites
1/2 cup unsweetened applesauce
1 teaspoon vanilla OR almond extract
1-1/3 cups flour
1/4 cup poppy seeds
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup powdered sugar
1-1/2 teaspoons skim milkRecipe
In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the egg whites, applesauce and vanilla (mixture will appear curdled). Combine the flour, poppy seeds, baking powder and salt; gradually add to the creamed mixture.
Spread into a 9X5X3inch loaf pan sprayed with Pam. Bake at 350* for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine powdered sugar and enough milk to achieve desired consistancy (here is where I added some lemon flavoring); drizzle over bread. Serves 12
Nutritional Analysis: 1 serving equals~~221 calories, 10 g. fat, 56 mg cholesterol, 203 mg sodium, 30 g carbs, 1 g fiber, 4 g protein, 18 g. sugar. Diabetic exchange~2 starch, 1 fat
I think my bread was possibly a bit less in calories since I used the brown sugar Splenda. According to the magazine the original recipe was 334 calories, 18 g fat, 112 mg cholesterol, and 28 g. sugar.
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