“This sweet bread goes welt with afternoon tea or a chef salad with Lime-Sesame Seed Salad Dressing. For the best flavor use Vermont grade “B” syrup and for a variation substitute almond extract for the vanilla. Be careful not to overmix the batter.” –Mountain Top Inn, Chittenden, Vermont
Yield:
Makes 4 loavesIngredients
2-1/2 cups sugar
2 cups salad oil
1/2 cup Vermont maple syrup
2 cups evaporated milk
5 large eggs
1/2 cup milk
5 cups all-purpose flour
4-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup poppy seeds
2-1/2 teaspoons vanilla
Instructions
Combine first 6 ingredients in a mixer and blend on low speed for 3 minutes. Sift flour, baking powder, and salt together and gradually add to the batter, stopping to scrape the bowl after each addition. Add poppy seeds and vanilla and mix till blended. Divide the batter among 4 greased and floured 8-1/2×4-1/2-inch loaf pans, filling no more than half full. Bake in preheated 350 degrees F oven for 60-65 minutes and cool 5 minutes before removing from pans.
