Breads: Poppyseed & Walnut Bread

Serves: 8


1 1/4 cups all purpose flour

1 1/4 cups light or whole buckwheat flour

2 cups granulated sugar

1 1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups vegetable oil

4 eggs, lightly beaten

1 1/2 cups milk

1 tsp. vanilla extract

1 jar (10 oz.) prepared poppy seed filling

2 cups finely chopped apples

1 cup chopped walnuts


Preheat oven to 350°. Sift first five ingredients into large mixing bowl. Beat in oil, eggs, milk and vanilla. Stir in poppy seed filling, apples and walnuts.

Divide batter evenly among 4 mini-loaf pans or 2 large pans (5- x 9-inch).

Bake until toothpick inserted in center comes out clean (small pans, about 35 minutes; large, about 50 minutes). Cool in pans about 5 minutes, then remove. Delicious warm or at room temperature.