I try *not* to bake quick breads often because I love them so much. My muffin top should probably be referred to as a "quick bread" top.
Mr. E will tell you, I've had a long standing love affair with Starbucks pumpkin loaf. He seems ok with it.
Sometimes the call of the quick bread is too strong and it must be answered. Such is the case today.
This Raspberry Poppy Seed Bread is sweet, moist, studded with crunchy poppy seeds, and tart raspberries. It's topped off with a simple lemon glaze.
The recipe calls for frozen raspberries, so you can make it all year long. Also, it makes two loaves. One for you, one for the neighbors. Or, two for you.
Let me give you a little hint...I think the bread tastes most delicious when it's been left to sit (wrapped and refrigerated) for a day or two.
Raspberry Poppy Seed Bread. When the call of the quick bread can no longer be ignored.
{Find the recipe over at Imperial Sugar.}
