Sweet Poppyseed Loaf

Like a good, Jewish woman, when Purim came around, I made Hamantaschen. (It being my first time in YEARS, it took 3 batches to perfect. But when I did, they were amazing!) The downside of this Jewish endeavor is I always have leftover poppyseed filling! (Yes, I know, I could've made more cookies, but then I would be EATING more cookies, which would be another problem altogether.) So I did some looking for a recipe to use up that half a can. With a couple tweaks, it was a tad healthier, and it turned out delicious! I plan to bring it into work on Monday to share with all my hard-working teacher friends. :) 

poppyseed loaf

Sweet Poppyseed Loaf

INGREDIENTS:
1/2 cup oil or applesauce
2 eggs, separated
3/4 cup sugar
1/2 can poppyseed filling
1/2 tsp vanilla
1/2 light sour cream
1/2 tsp baking soda
1/2 tsp salt
powdered sugar for dusting or 1/2 c powdered sugar with 1/8 c lemon juice for a glaze 

DIRECTIONS:
Mix together oil, egg YOLKS, sugar and poppyseed filling. Add in vanilla, sour cream, baking soda, and salt. 

Beat egg whites until stiff peaks form. Gently fold into the batter. 

Pour into greased, floured loaf pan and bake for 1 hour at 350 degrees or until tooth pick comes out clean. Let pan cool on a wire rack before dusting/glazing.