Poppy Seed Bread
Almond Poppy Seed Bread is a moist bread with a sweet glaze – a family recipe that is simply the best. Moist, buttery, poppy seed bread with an orange glaze. This recipe is one that you will want to keep.
POPPY SEED BREAD RECIPE
My mother-in-law Sheri has a large tight knit group of friends that have been together through the thick and thin of each other’s lives. They remind me of the Desperate Housewives without the desperate part.
Okay so the only resemblance to the Desperate Housewives is probably the fact that they all live by each other and know everything about each other. The women from Steel Magnolias would be a better fitting description.
These women have such a history together and know the in and outs of each other’s family, kids, hobbies, work, fears, and loves. They’ve been together through babies, marriages, deaths, and even cancer.
These women have been through it ALL and have been there to support each other along the way. They are all incredibly STRONG women with strong values and opinions.
After marrying my husband they’ve now invested in me, my life, and my kids. They’ve taught me what it takes to be a good friend and I appreciate that.
There’s something special bond between the women over there in Thornton that can’t be fabricated.
Whether it’s camping out together for the Nordstrom opening or taking lunch to a friend that’s having a bad day…they do it together.
POPPY SEED BREAD GLAZE
Although this ingredient isn’t common, it can be found at most grocery stores and makes all the difference.
CAN I MAKE THIS INTO MUFFINS?
Yes. You can line muffin tins with liners and pour into the muffin tin 3/4 of the way full with the batter. Bake for about 20-25 minutes or until tops turn golden brown. Spread glaze on warm muffins.
OTHER BREAD RECIPES
Poppy Seed Bread
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 eggs
- 1 1/8 cups cooking oil
- 2 1/4 cups sugar
- 1 1/2 cups milk
- 1 1/2 Tablespoons poppy seeds
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons butter flavoring extract, (or 1 1/2 tsp melted butter can be substituted but does not have as strong of a flavor)
- 1/4 cup orange juice
- 3/4 cup sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter flavor extract, (or 1 1/2 tsp melted butter can be substituted but does not have as strong of a flavor)
- For the bread: Preheat oven to 350 degrees and grease and flour the loaf pans. Makes 6 mini loaves (6" X 3.5" X 2") or 3 medium loaves (8x3.75inch). I like the disposable foil bread pans the best. In a large bowl of a stand mixer or with a hand mixer, mix all of the ingredients together making sure to scrape down the sides with a rubber spatula. Pour into prepared loaf pan. Bake at 350 for 50-60 minutes for large pans and 15-20 minutes for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature.
- For the Glaze: Pour all the glaze ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze on top of the bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on. Once bread has cooled wrap in plastic wrap.
Is there a way to make this in a bundt pan?
Looks amazing and I feel a bundt goes farther in sharing at work.
Yes! You can bake in a bundt but baking time will vary depending on your pan.
I’m about to bake these for Xmas. Sooo delicious-a friend shared your recipe. I would like to make a bunch and freeze until ready to give. Can I freeze AND do I freeze with glaze on them? Also if do not freeze how long is shelf life? I hope you can respond quickly. Can’t thank you enough!!
You can freeze with the glaze on. The shelf life is at least three months. Bread freezes for a long time
This was really good! I swapped out orange juice for lemon juice and added a teaspoon of lemon extract in the batter and the glaze and it was amazing! Thank you for this recipe. It’s a keeper.
This recipe has been used in my family for years, too. When I was a teenager (now in my 50s) we had a neighbor who gave us a loaf (probably for Christmas but I don’t remember specifically.) What I do remember was it was a neighbor notorious for not being a great cook. When we finally broke down and tried it, it was delicious. Everyone in our family loved it. Years later, one of my friends loved it so much my Mom baked some for her to have the morning of her wedding. My sister-in-law likes it so much my Mom bakes it to have on hand for her at the holidays. Freezes well. Great for gatherings or gifts.
What a story! I love hearing that.
Delicious. Needs a little more almond extract though. Maybe 2 tsp instead of 1.5 tsp.
Hi! I came across your recipe recently and it looks so good! I plan to make it this week. Just out of curiosity, have you ever made muffins with this recipe? Thanks!
I haven’t but I don’t see why not.
hi christy! WOW – this recipe tho… amazing! i just made it, but subbed unsweetened applesauce for the oil, and it turned out perfect!!! just wanted to share that incase anyone is looking to lighten things up, but still make this delicious treat. thanks so much for sharing your recipe!
Thanks for the tips callie!
This recipe is from Southern Living June 1983, I own every SL cookbook (inherited from my father 8n law) and I came across it today while going through the 1983 annual cookbook. I recognized the recipe from here. Too funny.
Can u make this with gluten-free flour
I haven’t tried it with gluten free flour so it’s hard to tell.
I subbed Pilsbury GF Flour in for the regular flour to make it gluten free and it turned out AMAZING! I baked mini loaves.
Did you try making it with g flour
I was wondering if i should use Pamelas gf flour which is almond based or Bob cup for cup
This is my go to poppyseed bread! 10 out of 10! Easy to make, looks like bakery loaves (I use 6 small pans) and taste delicious. My friends ask for this over any other. Yum, Yum, Yum!
It’s so good!
Is this adjusted to high altitude baking
Sorry no. Although the origin of this recipe is Denver so I’m assuming it works at high elevation.
Hi Christy. Looking forward to making this bread. However, I am a little confused by the butter substitution. It says for the bread to substitute 11/2 teaspoons of real butter for the extract. Yet in the glaze recipe it says to substitute 11/2 teaspoons of real butter for 1/2 a teaspoon of the extract. Was one of these measurements a misprint?
Yes. Sorry it’s a ratio of 1:1 for the butter.
Would this freeze well?
Yes, it definitely freezes well