Orange Glazed Poppy Seed Bread

Name: Orange Glazed Poppy Seed Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 loaves
Ingredients: 3 cups all-purpose flour; 2½ cups granulated sugar; ½ teaspoon kosher salt; 1½ teaspoons baking powder; 1½ tablespoons poppy seeds; 3 tablespoons loosely packed, finely-zested orange zest; 1½ cups whole milk; 1 cup + 2 tablespoons vegetable oil; 3 large eggs; 2 teaspoons pure vanilla extract; 2 teaspoons pure almond extract; ¾ cup granulated sugar; ¼ cup freshly squeezed orange juice; ½ teaspoon pure vanilla extract; ½ teaspoon pure almond extract; 2 teaspoons unsalted butter

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings
2 loaves
Calories
372 kcal
Course
Bread, Baked Goods
Cuisine
American

Orange Glazed Poppy Seed Bread

Iris Warren

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This easy Orange Glazed Poppy Seed Bread is a simple quick bread recipe that's great for breakfast or a light dessert. It has the best homemade orange glaze on top!

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Ingredients

Servings

Bread

3 cups all-purpose flour
2½ cups granulated sugar
½ teaspoon kosher salt
1½ teaspoons baking powder
1½ tablespoons poppy seeds
3 tablespoons loosely packed, finely-zested orange zest (use a microplane zester)
1½ cups whole milk
1 cup + 2 tablespoons vegetable oil
3 large eggs, slightly beaten
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract

Glaze

¾ cup granulated sugar
¼ cup freshly squeezed orange juice
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
2 teaspoons unsalted butter, melted and slightly cooled

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Instructions

Bread

Preheat oven to 350°F. Line two light-colored metal 8½″ x 4½″ loaf pans with parchment paper slings; set aside.
In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined. Sprinkle orange zest over the top and stir on low, just until evenly incorporated.
In a separate medium bowl, combine the rest of the read ingredients – the milk, oil, eggs, vanilla extract, and almond extract.
With mixer on low speed, slowly add the wet ingredients to the dry. Beat until incorporated, then raise the mixer speed to medium and beat for 30 seconds more.
Divide batter evenly between the two prepared loaf pans and bake for 65-70 minutes, or until toothpick comes out clean. Transfer loaf pans to a cooling rack. The bread should crack open lengthwise across the top near the end of baking; this is a good thing - it allows the glaze to soak into the bread more.

Glaze

While bread is baking, add all glaze ingredients to a small bowl and whisk until incorporated.
After removing loaf pans from the oven, immediately give the glaze a stir to incorporate, then brush it over the warm bread tops. It will seem like a lot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once it cools. Cool the loaves about 20 minutes, then use the parchment slings to pull the bread up and out of the pans. Let bread cool completely before slicing.

Notes

adapted slightly from the original recipe shared with me by friend Jennifer Reinhard - originally from Mary Nesvig

Nutrition Information

Show Details

Serving 2slices Calories 372kcal (19%) Carbohydrates 73g (24%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 51mg (17%) Sodium 510mg (21%) Fiber 1g (4%) Sugar 47g (94%)

Nutrition Facts

Serving: 2loaves

Amount Per Serving

Calories 372 kcal

% Daily Value*

Serving	2slices
Calories	372kcal	19%
Carbohydrates	73g	24%
Protein	7g	14%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Cholesterol	51mg	17%
Sodium	510mg	21%
Fiber	1g	4%
Sugar	47g	94%