Let’s just get it out in the open here and now.
This recipe should probably be called “Glazed Poppy Seed Cake” instead of bread since the ingredients lend themselves to something sweet, delicious, calorie-laden and splurge-worthy. The only thing bread-like is the loaf pans that the batter is baked in. However, if you are up for an unbelievably moist, decadent quick bread/cake glazed with a hint of citrus and studded with poppy seeds then this is just the thing for you.
Despite my disclaimer above, we didn’t enjoy this for dessert like a good cake should be enjoyed. No siree. The first loaf was long gone before dinner even came and went. Snack time, baby. I made up for the lapse in good-eating judgment by only letting my children eat carrot sticks for every meal the next day while I selflessly finished off the bread so as not to let them fall into unhealthy eating habits at such a young age. I try to be the best example I can.
One Year Ago: Berries and Cream
Two Years Ago: Sweet Heat Louisiana Chili
Glazed Poppy Seed Bread
Printable Version
Printable Version with Picture
*I couldn’t bring myself to buy butter extract after spying the list of unpronounceable ingredients so I subbed melted butter which is like, SO much healthier, but use whatever you prefer!
*Makes 2 loaves (8 X 4 1/2-inch loaf pans), about 4-5 mini loaves or lots of muffins (sorry don’t know exactly how many!)
INGREDIENTS:
Bread:
3 eggs
1 cup vegetable oil
2 1/4 cups granulated sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons pure almond extract
1 1/2 teaspoons butter extract or 1 tablespoon melted butter
1 1/2 teaspoons pure vanilla extract
3 tablespoons poppy seeds
Glaze:
1/4 cup orange juice
3/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
3/4 teaspoon butter extract or 1/2 tablespoon melted butter
DIRECTIONS:
Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.
In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.
Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn’t overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.
While the bread is baking, combine the glaze and ingredients and mix well. Set aside.
Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.
Recipe Source: adapted slightly from Lisa C., an old high school friend
{ 38 comments… read them below or add one }
Ha ha! You are so funny, Mel! Thanks for the laugh this morning! Oh- and the cake (I mean bread!) looks amazing! I love the almond extract in both the bread and the glaze…yum!
Poppyseed bread has always been one of my favs–however, I’ve found that it more resembles a cake too!
This looks wonderful. I always think poppyseed desserts are so old-fashioned. I don’t know if that’s true, but they always remind me of my grandma! Thanks for sharing!
I have had almost the exact same recipe for years, and we love it! It’s so yummy that my niece served it as cupcakes at her wedding, along with some other great yummy cupcakes. I was “honored” that she used my recipe. I will have to try the citrus glaze next time I make it. Thanks for sharing.
My mom made this bread for us growing up… the exact same recipe. It is one of my favorites. Absolutely HEAVENLY!!! I never tire of it, which is a problem.
We love poppyseed and almond extract anything, the glaze looks great- agreed on melted butter for sure! I usually don’t even use oil while baking, cooled melted butter or coconut oil is great for baking muffins or bread. I think I will try these as a mini muffin.
Hi! I have a quick question about this recipe. In the glaze ingredients you list ‘sugar’. I’m assuming you mean ‘powdered sugar’? This recipe looks great…I’m just trying to decide if I can afford the calories! haha
One of my favorites. . .extra glaze here please! I’m not surprised it didn’t last until dinner, that’s what happens at our house too.
This is a favorite at our house and to all we give it to; it also makes great mini loafs if you are gifting them wrapped in cellophane. I have never tried the “real” butter but the butter extract makes it so yummy! Also, my husband usually takes over and makes sure all the glaze gets dabbed into the sides–he cracks me up; but we love our glaze in these parts and always vie for the top and sides!
mmm, I love poppyseed bread! Thanks for the recipe~
My husband likes lemon poppy seed ANYTHING, and his birthday is Saturday so I think I’ll be making this for a special treat.
Heather – actually it is granulated sugar in the glaze. I’ll edit the recipe so it is more specific.
Oh yeah! This looks wonderful. I will try this one soon. Excellent photo
Just came over to your site from Foodgawker, and this bread/cake looks fabulous! I just got some little mini loaf pans, and I think this might be just the recipe to try them out.
Cake, bread…I’ll take a slice!
~ingrid
This recipe is yummy, I know because we make it all the time, and at Christmas and Easter, we make mini loaves and wrap them up and give as gifts. We also dont just brush the glaze on top, we make sure every side is covered, and I use melted butter too, way cheaper!! Thanks, Sue
Oh gosh, I cannot wait to try this one. My husband and kids loves poppy seeds, so I am always looking for new recipes to try on them. Thanks for sharing! Looks AMAZING!
I think with a bread this good, it’s basically transcends the label of cake or bread or whatever. And so you really just need to eat it all day every day. I love poppy seeds in baked goods!
now you’ve made me wonder–when’s a cake a cake and what makes a bread a bread? i’m curious, curious like a cat.
I make a version of this and it is so good- but I treat it like cake…. although I think it is a bread.
must get off couch right now and make this. i even have all the ingredients already!
yummmmmmmmmmm!
I made this over the weekend, along with several other baked goods, to share with some friends. The poppy seed bread/cake was the first thing to go off the tray. The glaze gave it a little crunch that was amazing. Thanks for another great recipe!
Sonya – glad this bread was such a hit!
OMG! I made this over the weekend and it is truly amazing. I took a loaf to work today and it was literally gone in less than 30 minutes, everyone loved it and asked where I found the recipe. This is the 3rd recipe I have tried from your site in the last 2 weeks and all have been amazing, keep them coming!!!!
Cathy – so glad this bread was a hit with your coworkers! Thanks for letting me know.
Oh my, this is good! I’m making your no-bake lemon cheesecake for my mom’s b-day this weekend. I’m sure it will be yummy.
Thanks, Valerie! I hope the lemon cheesecake works out well for the birthday bash!
Hello Mel;
I make poppy seed bread all the time and I was wondering how long it stay fresh? We give it away to the shut-ins in church at Christmas every year. So far it’s been 5 days and they are in the disposal containers and wrapped in saran wrap. should i throw them out or not.
Thanks Rene’
Rene Schmeltz – I would say if your bread has been at room temperature for five days, it is probably past it’s prime. I usually keep bread like this at room temperature for 1-2 days. If I want it to last longer, I seal it up well and freeze it for up to 2 months.
I made this recipe this weekend and everyone who tried it – home and work – loved it! Thanks for putting up a recipe that is simple and VERY good!
Do you think Wilton’s Butter Flavoring would be the same as butter extract?
I love this recipe and had lost my copy of it…so glad to find it again. Has anyone ever tried making a larger version as a cake? bundt cake? one of those sculpted cake pans? I’m curious whether it has to be loaves or not?
Tim – I’ve never tried making it in anything other than the loaf pans. If anyone else has, hopefully they’ll chime in to let you know!
This are so yummy. Mel, I made muffins with this and I made 24 regular muffins and 24 mini muffins with this recipe
. Thanks for sharing!!!
AWESOME recipe as is and tweeked. Substituted rum extract for the almond, added 1 tablespoon dried valencia orange peel to sugar mixture, used 5 tablespoons poppy seed that had been soaked in hot water (drained water b4 mixed in) and used vanilla rum instead of OJ in glaze. It beat my mother-in-laws hands down. (which is hard to do.) Thx for sharing!
Ok, I know this is an older recipe, but I had been searching and searching and finally stumbled onto this. A few years ago my landlord’s wife had given us a glazed mini loaf for Christmas and she wouldn’t give away the recipe. I finally found this one and I am IN LOVE WITH IT!!!!! Thank you thank you thank you!!!! This is the best recipe EVER!!! I took it to a Christmas gathering and everyone who tried it loved it. Thanks!
I was wondering what you would adjust the baking time to to make these into muffins?
Can’t wait to make this…I (unfortunately for my waistline) adore poppy seed bread and this recipe looks wonderful.
Katie – I’d start checking the muffins anywhere from 13-15 minutes and watch from there. Good luck!