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+ servings
poppy seed bread slices

Poppy Seed Bread

Almond Poppy Seed Bread with an almond citrus glaze - a family recipe that is simply the best. Moist, buttery, poppy seed bread with a lemon, orange glaze. This recipe is one that you will want to keep.

Course Breads
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 10 slices



  • 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)


  1. 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.

  2. 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.

Recipe Notes

Source: Jean Welbourne