03.23.2015

The most amazing poppy seed bread!

Today I thought I would take a shot at sharing a recipe here on the blog.  I am a carb lover!  I could easily be a Frenchwoman who lives on a loaf of bread and a hunk of cheese.  Nothing is more comforting to me than a warm loaf of bread.

Poppy seed intro pic

This recipe is a family favorite.  I wish I could reference the original cook, but we have been making this for so many years I don’t even know where it came from.

My favorite thing about this bread is the glaze on top… it just adds a scrumptious touch!  My biggest suggestion for this recipe is to make sure you have the proper flavorings for the bread and glaze.  I can’t imagine that it would be as good with substitutions.

mixing poppy seed bread

I hope you enjoy this as much as I do and if you make it, please comment below and tell me what you think!  Happy Monday!

Poppy Seed Bread

  • 2 cups sugar
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups milk
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons almond flavoring
  • 1 1/2 teaspoons butter flavoring

Preheat your oven to 350 degrees.  Sift the dry ingredients together in a large bowl.  In a separate bowl, whisk together the eggs, oil and milk.  Add the liquid to the dry ingredients and mix well, then add the poppy seeds and flavorings and mix again.  Pour into two greased and floured loaf pans and bake for 45 minutes or until a toothpick comes out clean.

After you remove the bread from the oven, prepare the glaze.  In a small saucepan, combine:

  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon of each of the above three flavorings

Heat until the sugar is dissolved and the mixture is bubbly.  Pour over the warm loaves while they are still in the pans.  Allow the loaves to rest in the pans for about 20 minutes, then remove and enjoy!

Fresh poppy seed loves

poppy seed close up

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Comments

  1. Credit for this recipe goes to Gladys Reichel, one of the sweetest ladies we knew in the church we used to attend. She passed away several years ago. We lightened up her recipe by reducing the oil and sugar, but you certainly can’t tell! It doesn’t taste like it’s missing a thing.

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