Tuesday, February 5, 2013

Poppy Seed Bread

Many versions of this recipe are floating around and I've had mine for years.  We love the almond flavor but if you don't care for it use extra vanilla in its place or try lemon extract.  I've made this recipe into mini muffins for tea parties and lunch box size treats as well.  It's a wonderfully flavorful bread. The glaze dries to create a crunchy moist top that I like to break off first when eating my bread slices (notice the plural . . .).


3 cups flour
2 cups sugar
1 1/2 T. poppy seeds
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 tsp. almond extract
1 tsp. butter flavor
1 tsp. vanilla extract
3/4 cup sugar
1/4 cup orange juice
1 tsp. vanilla extract
1/2 tsp. butter flavor


Preheat oven to 350°F. In a large mixing bowl whisk together the flour, sugar, poppy seeds, baking powder, and salt. Add the eggs, milk, oil and extracts. Beat for two minutes until smooth. Fill 5 or 6 mini loaf pans 2/3 to 3/4 full. Bake 40-50 minutes until toothpick inserted in center comes out clean. Drizzle with glaze.
Mix in a glass measuring cup. Pour over hot bread in pans when removed from the oven. Let stand for 30 minutes before removing from pans.

Great gift idea for similar recipe at Beneath My Heart website


Anonymous said...


Anonymous said...

Mmmmm yummmmmy! Happy valentines day apronstringschef!! Sending lots of love your way!