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Poppy Seed Bread
4.7 from 69 votes

Poppy Seed Bread

This recipe yields a moist poppy seed bread featuring a blend of all-purpose flour, sugar, milk, and cooking oil with the distinctive crunch and flavor of poppy seeds. The dough is enhanced with almond, vanilla, and butter flavoring extracts, contributing to a nuanced aroma. It bakes into golden loaves that are finished with a sweet orange juice-based glaze, adding brightness and moisture to the crust.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 10 slices
Course: Bread
Cuisine: American

Ingredients

Bread:
  • 3 cups all-purpose flour
  • 1/2 /2 teaspoon salt
  • 1 1/2 /2 teaspoons baking powder
  • 3 egg
  • 1 1/8 /8 cups neutral cooking oil generic cooking oil
  • 2 1/4 /4 cups sugar
  • 1 1/2 /2 cups milk
  • 1 1/2 /2 Tablespoons poppy seeds
  • 1 1/2 /2 teaspoons almond extract
  • 1 1/2 /2 teaspoons vanilla extract
  • 1 1/2 /2 teaspoons butter flavoring extract (or 1 1/2 tsp melted butter can be substituted but does not have as strong of a flavor)
Glaze:
  • 1/4 /4 cup orange juice
  • 3/4 /4 cup sugar
  • 1/2 /2 teaspoon almond extract
  • 1/2 /2 teaspoon vanilla extract
  • 1/2 /2 teaspoon butter flavor extract (or 1 1/2 tsp melted butter can be substituted but does not have as strong of a flavor)

Instructions

    Cup of Yum
  1. For the bread: Preheat oven to 350 degrees and grease and flour the loaf pans. Makes 6 mini loaves (6" X 3.5" X 2") or 3 medium loaves (8x3.75inch). I like the disposable foil bread pans the best. In a large bowl of a stand mixer or with a hand mixer, mix all of the ingredients together making sure to scrape down the sides with a rubber spatula. Pour into prepared loaf pan. Bake at 350 for 50-60 minutes for large pans and 15-20 minutes for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature.
  2. For the Glaze: Pour all the glaze ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze on top of the bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on. Once bread has cooled wrap in plastic wrap.

Notes

  • This recipe produces 6 mini loaves or 3 medium loaves, ideal for sharing or gift-giving.
  • Use disposable foil bread pans for convenient baking and cleanup.
  • After baking and glazing, allow bread to cool completely before wrapping to preserve glaze texture.