Poppy Seed Bread Recipe
Poppy Seed Bread Recipe photo by Taste of Home

Poppy Seed Bread Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 32 servings


  • 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

Nutritional Facts

1 slice: 195 calories, 8g fat (1g saturated fat), 21mg cholesterol, 160mg sodium, 29g carbohydrate (19g sugars, trace fiber), 2g protein


  1. 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.
  2. 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.
Originally published as Poppy Seed Bread in Taste of Home June/July 1993, p39

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Reviewed Mar. 23, 2016

"Very yummy bread, super moist!"

Reviewed Mar. 10, 2015

"This is wonderful! My neighbor made it for us and I got the recipes and have been making it ever since!!"

Reviewed Jun. 24, 2013

"I substitute lemon extract for almond. I have been making this for years and given it to teachers at Christmas and they love it. People always request the recipe."

Reviewed Sep. 14, 2012

"Have always loved this recipie.. Have had for many years.. One of the BEST!"

Reviewed Jul. 1, 2010

"This is an excellent recipe. I have been making it for years. Everyone loves it and asks for the recipe. Thank you for sharing it with us."

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