Caraway Seed Bread

Print Recipe
Chef Marie Nightingale, Saltscapes


1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
2 cups (500 mL) all-purpose flour
1 1/2 teaspoons (7 mL) baking powder
1/4 teaspoon (1 mL) salt
2 tablespoons (30 mL) caraway seeds
1/2 cup (125 mL) milk


In mixing bowl, cream together the butter and sugar. Add eggs and beat until light and fluffy. Combine flour, baking powder, salt and caraway seeds, and add alternately with milk until blended. Pour batter into a greased 9x5-inch (23x13 cm) loaf pan.

Bake in a 350°F (180°C) oven for 50 to 60 minutes, until a cake tester inserted near centre comes out clean.

Cool on wire rack. Makes 1 loaf.
Print Recipe