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Poppy Seed Bread

Poppy Seed Bread
"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."
32 ServingsPrep: 20 min. Bake: 55 min. + cooling

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:
© Taste of Home 2013

2 of 2

Poppy Seed Bread (continued)

Directions (continued)

  • 2 loaves (16 slices each).
Nutrition 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.
© Taste of Home 2013