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.