This is soft, moist and has a fabulous crumb. In fact, this loaf reads more like a cake. If you like your sweet loaves buttered, taste it first, you may agree with me that this loaf is perfect as is and needs no added butter.

1/2 cup poppy seeds
3/4 cup milk
2 tsp real vanilla extract
3/4 cup butter
1 cup sugar
3 eggs
2-1/2 tsp baking powder
1/2 tsp salt
2 cups flour

• Combine the poppy seeds milk and vanilla extract in the mixing bowl.
• Set it aside for one hour to soften the poppy seeds.
• Meanwhile fully line a bread pan with parchment paper. Make sure the parchment extends over two sides for easy gripping. There is no need to butter the paper.
• Add the butter, sugar and the eggs to the poppy seed mixture and beat to combine.
• Add the baking powder and the salt.
• Gradually add the flour and beat on medium speed for 4-5 minutes.
• Pour the batter into the prepared pan.
Bake at 350F for 50-60 minutes.
• Poke the center with a knife and if the knife comes out clean remove pan from the oven.
• Place the pan on a wire rack to cool for fifteen minutes.
• Grab the parchment overhang and gently remove the loaf from the pan.
• Peel off the parchment and place the loaf on the wire rack to cool completely.
• The cooled loaf will slice beautifully.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!