Grease 6 mini loaf pans and preheat oven to 350 degrees.
In a large bowl or stand mixer, combine sugar, flour, baking powder and salt.
Add egg, milk, and vegetable oil. Blend until just combined.
Fold in poppy seeds.
Pour into loaf pans (optional, sprinkle sugar on top). Bake until a toothpick comes out clean. 40 minutes for mini loaves and up to 60 for full size loaf pans.
Sugar – Substitute brown sugar for richer flavor.
Milk – Use whatever you have on hand from skim to Vitamin D, even Almond Milk to make it dairy free.
Vegetable Oil – Substitute with canola oil, melted butter or melted coconut oil.
Don't overfill your loaf pan. Allow room to compensate for rise.
Use the toothpick test to ensure it's ready. Oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.
Maximize Poppyseed Flavor
Soaking Poppy Seeds - Warm the milk and soak poppy seeds in a small bowl for 30 minutes. It softens the coating and releases even more flavor when baking. Then, add that milk and poppy seed mixture in as directed.
Toast Poppy Seeds - Toast poppyseeds in a small skillet over medium-high heat for 2-3 minutes, until fragrant. Then fold is as directed.
Large Loaves – Two – one pound loaf pans or cut the recipe in half for just one loaf pan and bake 50-60 minutes or until it a toothpick inserted into the center of the bread comes out clean.
Make Muffins – Grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
Make it Ornate – Bake it in an ornate loaf pan with the same minimal effort!
Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
Refrigerate – Up to 1 week in an airtight container.
Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.