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Poppy Seed Bread

 Poppy Seed Bread
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
32 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 3 cups King Arthur Unbleached 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.

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Poppy Seed Bread (continued)

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.