Poppy Seed Bread

A super simple, delicious quick bread that is perfect for holiday gifting and entertaining. The bread is super moist and flavored with almond extract and a subtle orange glaze.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 305kcal

Author Meghan

Equipment

2 9-inch loaf pans

Ingredients

3 eggs beaten
2 ⅔ cups sugar
1 ½ cups milk
1 ½ cups oil
1 ½ teaspoons vanilla extract
1 ½ teaspoons butter extract
1 ½ teaspoons almond extract
3 cups flour
1 ½ teaspoon salt
1 ½ teaspoon baking powder
1 ½ tablespoons poppy seeds

For the drizzle:

½ cup sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon butter extract
½ teaspoon almond extract

Instructions

Preheat oven to 350°F.
Grease and flour 2 loaf pans. Non-stick baking spray with flour works best.
To the beaten eggs, add sugar, milk, oil, vanilla, and extracts, flour, salt, baking powder, and poppy seeds. Mix together.
3 eggs, 2 ⅔ cups sugar, 1 ½ cups milk, 1 ½ cups oil, 1 ½ teaspoons vanilla extract, 1 ½ teaspoons butter extract, 1 ½ teaspoons almond extract, 3 cups flour, 1 ½ teaspoon salt, 1 ½ teaspoon baking powder, 1 ½ tablespoons poppy seeds
Pour into 2 greased and floured loaf pans and bake for 50-60 minutes, or a little longer, until a wooden stick/toothpick inserted comes out clean (or use 6 mini loaf pans and bake for approximately 45 minutes).
Either remove loaves from pans now or you can wait.
Prepare drizzle and pour over bread while warm.
½ cup sugar, ¼ cup orange juice, ½ teaspoon vanilla extract, ½ teaspoon butter extract, ½ teaspoon almond extract
When cool, if you haven't already, remove loaves from pans. To maintain a crispy top, wrap in aluminum foil and store at room temperature. To freeze, wrap each loaf in plastic wrap and aluminum foil and place in a freezer bag.

Notes

Source: My parents' neighbor Lois W.

You're Gonna Bake It After All

bakeitafterall.com

Nutrition