Poppy Seed Oatmeal Bread Recipe

Name: Poppy Seed Oatmeal Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 ¼ cups quick-cooking oatmeal; 1 tablespoon baking powder; ¼ teaspoon salt; 2 teaspoons poppy seeds; 1 ½ cups buttermilk; ¼ cup honey, liquid; 1 egg; 1 teaspoon butter, melted

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
1 ¼ cups quick-cooking oatmeal
1 tablespoon baking powder
¼ teaspoon salt
2 teaspoons poppy seeds
1 ½ cups buttermilk
¼ cup honey, liquid
1 egg
1 teaspoon butter, melted

1
In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds.
2
In separate bowl, whisk together buttermilk, honey and egg.
3
Add all at once to dry ingredients; mix quickly, just until combined.
4
Spoon batter into greased 8 x 4 in (1.5L) loaf pan.
5
Brush top with melted butter.
6
Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean.
7
Let cool 5 minutes in pan.
8
Turn out onto wire rack.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 1 ¼ cups quick-cooking oatmeal, 1 tablespoon baking powder, and more.

Yes, Poppy Seed Oatmeal Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy Seed Oatmeal Bread

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