Home > Relish Austin > Archives > 2009 > January > 05 > Entry
You say poppy seed loaf, I say moosebread
I’m not sure the origin of moose mania on my mom’s side, but it’s likely to be my 6’4” uncle (her younger brother, the only person — besides his two strapping offspring — above 6’ in the whole clan). Predictably, he was a football player in high school, but he was one of the few who stepped out of the locker room to play piccolo in the marching band. (He later turned down football scholarships to study dance.)
Uncle Moosie, as he became known to, led moose-calling contests and gave out moose ride on his back when the family would get together. He’s still Uncle Moosie, but now he’s giving moose rides to my little one instead of me.
Moosebread is a favorite any time of the year. My grandmother, GaGa, says it freezes well; I’ll add that it travels well, too. She wrapped up a half loaf for our long drive back to Texas. I nearly ate the whole thing.
Moosebread
3 cups flour
2 1/4 cup sugar
1 1/2 tsp. salt
1 1/2 Tbsp. poppy seeds
1 1/2 tsp. baking powder
3 eggs
1 1/8 cup oil
1 1/2 cup milk
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring
1 1/2 tsp vanilla
For glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. almond flavoring
1/2 tsp. butter flavoring
1/2 tsp. vanilla
Mix flour, sugar, salt, poppy seeds and baking powder in a bowl. In another bowl, mix eggs, oil, milk, vanilla and flavorings. Combine with dry ingredients until smooth. Pour into greased pans and bake at 350 degrees for 60 minutes. While the bread is baking, mix together ingredients for glaze in a small bowl. When the bread is done and still hot, poke small holes in the top of the loaf with a fork and pour glaze over. Cool before serving.
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