Raspberry Poppyseed Bread

We take a break from all the pumpkin goodness of the last few weeks (crepes, danish, muffins, oh my!) to bring you this glorious quick bread - raspberries with poppyseeds, and a lovely lemon glaze to top it off. This recipe is for two standard sized loaves - but feel free to adapt to those adorable little paper loaf pans and give them as gifts! These make a lovely holiday presentation since they are studded with raspberries - and who doesn't love a wonderful quick bread for Christmas?

And if you choose to bake these traditionally in regular loaf pans and keep them both for yourself, well I wouldn't blame you. This bread is spectacular. And you could freeze one loaf for later, if you prefer. Lots of options here, folks! But your best option is to make this bread, and right away. You won't be sorry.

Find more great recipes at Inspiration Monday, Mix It Up, Inspire Me, Full Plate, Clever Chicks, Try a New Recipe, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me.

Raspberry Poppyseed Bread

Bread:
4 eggs
1 cup vegetable oil
2 cups sugar
Zest of 2 lemons
2 tsp. vanilla
1 can (12 ounces) evaporated milk
2 Tbsp. poppy seeds
3 cups flour
3 tsp. baking powder
1 tsp. coarse salt
2 cups frozen raspberries

Glaze:
3 teaspoons lemon juice
1/2 cup powdered sugar

Using an electric mixer, beat eggs. Add oil and sugar and beat until combined. Mix in lemon zest, vanilla, milk and poppy seeds. Sift in flour, baking powder and salt. Beat on low just until combined. Fold in raspberries.

Pour into two greased 8 or 9" loaf pans and bake at 300 until golden and a toothpick inserted into middle of bread comes out clean, about 1 hour and 15 minutes.

Remove to a cooling rack. Cool in pans for 15 minutes, then remove from pans and cool completely.
Once bread is completely cooled, stir together lemon juice and confectioner’s sugar. Spoon over top of bread.

Recipe Source: Imperial Sugar