Coffee Cake Friday: Orange and Poppy Seed Quick Bread

by Jeanne on November 5, 2009

This week’s coffee cake is actually a small loaf–like a tea cake. Yes, I know it’s for Coffee Cake Friday, but you can eat all of these cakes with the beverage of your choice. I decided to include a smaller type of cake for those times when you want a little something but don’t need something as big as a bundt cake. I’ve used this recipe over the years as my quick recipe when I have guests coming over shortly and I’ve not prepared anything. I usually have the ingredients on hand and they come together easily. It’s got a light, delicate crumb, and the poppy seeds add a bit of a nice crunch.

Interestingly enough, I adapted this recipe from a free card I picked up at Whole Foods. I love gathering recipes from local stores. And the origin of this recipe illustrates my tendency to gather recipes from many different sources. If you have a Whole Foods in your area, you should check in with them to see if they have free recipes. Here in Seattle, they always have several out in their bulletin board area, usually in keeping with the season of the year. I think I got this one around Christmas. I’ve also recently discovered that they have many recipes on their web site.

One thing that’s nice about this bread is that you can either eat it as is, or you can slice it, toast it, and add butter and/or jam for an even more decadent snack.

Orange and Poppy Seed Quick Bread
-adapted from one from Whole Foods

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the bread)

Special Equipment Needed
-hand mixer is nice for mixing the batter
-6 C loaf pan (8 1/2×4 1/2×2 1/2)

1 1/2 C Jeanne’s Gluten-Free All-Purpose Flour
1 1/4 tsp baking powder
1/4 tsp salt
1/4 C milk
1/3 C orange juice (I like to use freshly-squeezed)
Zest of one orange, finely grated
6 TBL butter, softened
2/3 C sugar
2 large or extra-large eggs, room temp
3 TBL poppy seeds
extra butter and tapioca flour for pan

Preheat oven to 350 degrees
-butter and flour pan using tapioca flour
-in a small bowl, mix together flour, baking powder, and salt
-in another small bowl, whisk together orange juice, zest, and milk
-in a large bowl, beat butter with hand mixer until fluffy
-add sugar and beat more
-add eggs, one at a time, beat after each addition
-alternately add flour mixture and milk mixture to butter mixture, starting and ending with flour mixture
-fold in poppy seeds
-pour batter into prepared pan–smoothing top
-thump pan on the counter to release any trapped air bubbles
-bake at 350 degrees for about 45 minutes–until a tester comes out clean
-cool in pan for 10 minutes before turning out onto rack to complete cooling



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