Black currants and poppy seeds loaf

Black currants and poppy seeds loaf. Image: Msi Muzi Mathebula

Blackcurrant and poppy seed loaf: Soft, moist and delicious

A recipe that will make you wish it is teatime already, this blackcurrant and poppy seed loaf is a must-try.

Black currants and poppy seeds loaf

Black currants and poppy seeds loaf. Image: Msi Muzi Mathebula

Enjoy trying out different bread recipes? This blackcurrant and poppy seed loaf recipe is an interesting one to try out. Studded with blackcurrants and sprinkled with poppy seeds, this bread recipe is not only interesting but also delicious.

This sweet bread is perfect to enjoy with teatime or as an anytime snack.

Serving suggestions of blackcurrant and poppy seed loaf

This bread is tasty and moist enough to enjoy on its own without anything added. However, if you want to add some additional indulgence, you can add some butter and cheese. Some strawberry jam and cream will also pair excellently with this delightful bread.

When baking this bread, instead of using blackcurrants, you can also use raisins or any other dried berry for some variation and to keep this recipe interesting.

Once you get into the habit of baking your own bread, it becomes quite addictive hobby. Let us know in the comments of this recipe if you plan to prepare this tasty recipe.

Blackcurrant and poppy seed loaf recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 250 g 250 butter or margarine

  • 200 g 200 sugar

  • 4 4 eggs

  • drop of almond essence

  • 300 g 300 cake flour

  • 5 ml 5 baking powder

  • 1 pinch 1 of salt

  • 250 g 250 currants soaked in water till puffed and drained

  • 100 g 100 poppy seeds

  • 40 g 40 dedicated coconut


  • Preheat the oven to 180°C and grease two loaf tins.
  • Cream together butter or margarine and sugar until creamy, add eggs one by one and beat well after each addition.
  • Add the almond essence, sift together the dry ingredients and sift a little over the poppy and currants.
  • Fold the dry ingredients into the butter mixture, alternating with the fruits. Fold in the coconut and spoon into the prepared loaf tin.
  • Bake for 40 minutes or until a skewer inserted in comes out clean. Take it out to the oven and let it cool completely. Slice and serve.


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