Pumpkin Poppy Seed Loaf with Citrus, Cardamom and Cognac

Pumpkin Poppy Seed Loaf with Citrus Cardamom and Cognac

We had some extra pumpkin left over from last week’s cookie recipe. So, the other day, I got to wondering what would happen if my favourite Pumpkin and Lemon Poppy Seed loaves were to be combined into one fabulous sweet bread.  I was thinking of chai spices, too, predicting that chai tea might taste good after supper with some cognac dribbled in.  When I got around to baking some test loaves (boozy tea by my side), I realized that there was some extra buttermilk lying around which I’d better throw in… The result? Possibly the best sweet bread I have ever made! The family loves it, too. We’re planning on having it for breakfast, elevenses, lunch, tea, dinner, dessert, and late-night snacks. Although, with that in mind, we better go make some more!

Pumpkin Poppy Seed Loaf with Citrus, Cardamom, and Cognac

Makes 2 loaves
Author: Roseanne Carrara, The Lunchbox Season


  • 1 1/2 c white sugar
  • 1 1/2 c brown sugar
  • 1/2 c cooking oil
  • 1/2 c melted unsalted butter [or more cooking oil]
  • 4 eggs
  • 1/4 c fresh lemon or orange juice
  • zest of 1 lemon or .5 orange
  • 1-2 tbs cognac
  • 3 1/2 c flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • tbs poppy seeds
  • 1/2 c buttermilk sour milk [milk with a bit of lemon juice, stirred, and set to rest for a while], or water
  • 1 15- oz can pumpkin or the equivalent of cooked puréed fresh pumpkin


  • Heat oven to 350°.
  • Grease the bottom and sides of two bread pans. [I prefer glass/pyrex for sweet breads.]
  • In a large bowl or in a stand mixer, beat sugars, oil, and melted butter until combined.
  • Add eggs and beat well.
  • Add citrus juice, zest, and cognac, and stir until combined.
  • In a medium bowl, combine flour, baking soda, salt, cardamom cinnamon, nutmeg, and poppy seeds.
  • Add small, alternating batches of flour and buttermilk [or water] to the sugar mixture, beating until combined.
  • Add pumpkin and beat until combined.
  • Pour into prepared bread pans.
  • Bake for 60-65 minutes or until a knife inserted into the centre of the loaves comes out clean.
  • Cool in pans on wire racks for 20 minutes.
  • Remove from pans and cool completely.
  • Slice and serve.

pumpkin poppy seed loaf GOTTA TRY IT!

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