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The Birkett Mills

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Breads: Poppyseed & Walnut Bread

Serves: 8
1 1/4 cups all purpose flour
1 1/4 cups light or whole buckwheat flour
2 cups granulated sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups vegetable oil
4 eggs, lightly beaten
1 1/2 cups milk
1 tsp. vanilla extract
1 jar (10 oz.) prepared poppy seed filling
2 cups finely chopped apples
1 cup chopped walnuts

Preheat oven to 350°. Sift first five ingredients into large mixing bowl. Beat in oil, eggs, milk and vanilla. Stir in poppy seed filling, apples and walnuts.

Divide batter evenly among 4 mini-loaf pans or 2 large pans (5- x 9-inch).

Bake until toothpick inserted in center comes out clean (small pans, about 35 minutes; large, about 50 minutes). Cool in pans about 5 minutes, then remove. Delicious warm or at room temperature.