Poppy Seed Bread
Poppy Seed Bread is a classic quick bread that comes together so easily. It bakes up soft and tender with the best mix of vanilla, almond and a bright orange glaze that soaks right into the warm loaves. This is a dependable recipe you can make any time you need something simple, delicious and ready to share.
I got this recipe from a neighbor over 30 years ago and every time I make it, I wonder why I don’t make it more often. It is so delicious and couldn’t be any easier to make.
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Why You’ll Love This Recipe
- Perfect for Christmas trays or serving for Thanksgiving and Easter brunch.
- Simple ingredients you already have on hand and can be made with or without a mixer.
- Two loaves so you can keep one and share one and it freezes beautifully.
Ingredients for Poppy Seed Bread
- Vegetable oil
- Eggs
- Milk
- Vanilla extract
- Almond extract
- All purpose flour
- Granulated sugar
- Poppy seeds
- Baking powder
- Fine sea salt
- Non stick baking spray
Orange Glaze Ingredients
- Orange juice
- Granulated sugar
- Vanilla extract
- Almond extract
How to Make Poppy Seed Bread
Mix the Batter
- Add the vegetable oil, eggs, milk, vanilla and almond extracts to a large bowl. Beat with an electric mixer until smooth. (You can also use a whisk if you don’t have an electric mixer.)
- Add flour, sugar, poppy seeds, baking powder and fine sea salt. Mix on low until the batter comes together, scraping the bowl as needed.
Prepare the Pans
- Spray two loaf pans with non stick baking spray and use parchment paper if desired. Divide the batter evenly between the pans.
Bake
- Bake for 50-60 minutes or until a toothpick comes out clean. Place the pans on a wire rack.
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Make the Orange Glaze
- Combine orange juice, granulated sugar, vanilla and almond extracts in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and set aside until bread is baked.
Add the Glaze
- Poke holes all over the warm loaves with a skewer or fork. Slowly pour the warm glaze over each loaf so it can soak in. Let the loaves cool in the pans about 15 minutes before removing to cool completely.
Store whole loaves or slices wrapped tightly in plastic wrap at room temperature for a few days. See recipe card for freezing instructions and how to bake in mini loaf pans.
This Poppy Seed Bread is simple to make and full of bright flavor from the sweet citrus glaze. It’s a great recipe to bake for breakfast, dessert or holiday gifting and always turns out soft, tender and delicious.
Have you tried this Poppy Seed Bread Recipe? Leave a comment and star rating to let everyone know how it turned out for you.
Poppy Seed Bread
Ingredients
- 1 ⅛ cup vegetable oil
- 1 ½ cups milk
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
- 3 cups all purpose flour
- 2 ¼ cups granulated sugar
- 1 ½ tablespoons poppy seeds
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- non stick baking spray
Orange Glaze
- ⅓ cup orange juice
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°.
- Spray 2 9 x 5 loaf pans with non stick spray and line with parchment paper if desired. Set aside
- In a large mixer bowl, add oil, milk, eggs, vanilla extract and almond extract. Beat at low speed with an electric mixer until combined or use a whisk if you don’t have a mixer.
- Add flour, sugar, poppy seeds, baking powder and salt. Mixing just until combined.
- Pour half of the batter into each pan.
- Bake for 55 minutes to an hour or until a toothpick inserted in the center comes out clean.
- Remove from oven.
- While the bread bakes, make the glaze by combining orange juice, sugar, vanilla extract and almond extract in a small saucepan. Bring to a boil, whisking until sugar is dissolved. Remove from heat and set aside until bread is baked.
- Poke holes in the top of the bread with a wooden skewer or fork.
- Drizzle glaze over the bread.
- Cool bread in the pan for about 15 minutes before removing to cool completely on a wire rack.
- Allow poppy seed bread to cool completely before slicing.
Notes
- Storage: Keep wrapped at room temperature for up to three days or refrigerate up to 1 week.
- Freeze in a double wrap for up to three months.
- Mini Loaves: This recipe will make 6-8 mini loaves, adjust baking time to about 25- 30 minutes.
Nutrition
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