Poppy Seed Bread Recipe

5 6 5
Poppy Seed Bread Recipe
Poppy Seed Bread Recipe photo by Taste of Home
Publisher Photo

Poppy Seed Bread Recipe

Read Reviews
5 6 5
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

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 vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons butter extract
  • GLAZE:
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon butter extract

Directions

In a large bowl, combine first five ingredients. Add eggs, milk, oil and extracts. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60 to 65 minutes. Cool completely in pans. In a saucepan, bring all glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes; remove from pans and cool completely. Yield: 2 loaves.
Originally published as Poppy Seed Bread in Taste of Home June/July 1993, p39

Nutritional Facts

1 slice: 195 calories, 8g fat (1g saturated fat), 21mg cholesterol, 160mg sodium, 29g carbohydrate (19g sugars, 0 fiber), 2g protein.

  • 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 vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons butter extract
  • GLAZE:
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon butter extract
  1. In a large bowl, combine first five ingredients. Add eggs, milk, oil and extracts. Pour into two greased 8-in. x 4-in. loaf pans.
  2. Bake at 350° for 60 to 65 minutes. Cool completely in pans. In a saucepan, bring all glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes; remove from pans and cool completely. Yield: 2 loaves.
Originally published as Poppy Seed Bread in Taste of Home June/July 1993, p39

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Reviews forPoppy Seed Bread

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2124arizona User ID: 845443 265650
Reviewed May. 7, 2017

"We love this deliciously moist bread. It great to give as gifts!!"

MY REVIEW
germanycook User ID: 6411056 245851
Reviewed Mar. 23, 2016

"Very yummy bread, super moist!"

MY REVIEW
Gessica User ID: 1193660 222455
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!!"

MY REVIEW
shellhai User ID: 7313550 3543
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."

MY REVIEW
kowgirl15 User ID: 3687548 199019
Reviewed Sep. 14, 2012

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

MY REVIEW
MrsOrganized User ID: 5188799 1763
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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