I use recipe in old Betty Crocker cook book , add lots of extra eggs and extra sugar. Do not ask me how much as it varies each time I make sweet bread. You can also add raisins. Before it goes into the oven brush the top with beaten egg to make it shiny. My Grandmother & Mother & I used to roll out dough, spread filling, nut, poppyseed, date, or raisin filling, roll jelly roll fashion and bake on a cookie sheet, because it never firt into a bread pan. My mother had bread pans thast were 18" long It was an Easter & Christmas tradition. Haven't made it in years. To Rich, my hips are big enough and I worked for many years, Now just 2 of us , no one to share it with.
Good Luck & enjoy. Use any yeast bread recipe, just add extra sugar & eggs. Newer recipes use less of those.
I was just thinking about poppyseed cake this week. Have a pound of poppyseed in my freezer. But like you, just three of us now. Thought of maybe grinding it, and just using enough for 1 loaf and freezing the rest for another loaf later instead of making all 4 and freezing. That way I'm not tempted or feel I have to eat it because it is there!
You have made my mouth water!