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Poppy Seed Bread Recipe

"My neighbor gave me this recipe, and I love that it makes two loaves," says Heather Frese of Albany, Missouri. " We usually eat one and then give the other away or freeze it for later. The glaze complements the bread perfectly."

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Poppy Seed Bread Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 32 Servings

20 55 75

Ingredients

3 cups all-purpose flour
2-1/4 cups sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup canola oil
1 tablespoon plus 1-1/2 teaspoons poppy seeds
1-1/2 teaspoons each butter flavoring, almond extract and vanilla extract
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1/2 teaspoon each butter flavoring, almond extract and vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, oil, poppy seeds, butter flavoring and extracts. Stir into dry ingredients just until moistened.
Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 slice equals 190 calories, 8 g fat (1 g saturated fat), 21 mg cholesterol, 160 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.

Originally published as Poppy Seed Bread in Country Woman October/November 2008, p7