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.
Equipment
- 2 9-inch loaf pans
Ingredients
- 3 eggs (beaten)
- 2 2/3 cups sugar
- 1 1/2 cups milk
- 1 1/2 cups oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons butter extract
- 1 1/2 teaspoons almond extract
- 3 cups flour
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 tablespoons poppy seeds
For the drizzle:
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350°F.
- To the beaten eggs, add sugar, milk, oil, vanilla, and extracts, flour, salt, baking powder, and poppy seeds. Mix together.
- 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). Note: I used Crisco with flour spray instead of greasing and flouring, and the loaves slid out beautifully!
- Either remove loaves from pans now or you can wait. Prepare drizzle and pour over bread while warm. 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
