Poppy Seed Bread Recipe

Poppy Seed Bread Recipe photo by Taste of Home

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This moist, rich bread is so delicious—it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. —Faye Hintz, Springfield, Missouri

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Poppy Seed Bread Recipe

Prep: 15 min. Bake: 1 hour

Yield: 32 Servings

15 60 75

Ingredients

3 cups all-purpose flour
2-1/4 cups sugar
1-1/2 tablespoons poppy seeds
3 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs, lightly beaten
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons butter flavoring
GLAZE:
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter flavoring

Directions

In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans.
In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 195 calories, 8 g fat (1 g saturated fat), 21 mg cholesterol, 160 mg sodium, 29 g carbohydrate, trace fiber, 2 g protein.

Originally published as Poppy Seed Bread in Taste of Home June/July 1993, p39