Poppy Seed Bread

I’ve been getting requests about this recipe, and since I had it all typed out to email around I decided to post it here at the blog as well…it’s our family’s absolute favorite sweet bread, yes even more than Amish Friendship Bread…mostly due to the fabulous glaze…

Poppy Seed Bread

  • 3 cups flour
  • 2 1/4 cups granulated sugar
  • 3 eggs
  • 1 1/2 cups oil
  • 1 1/2 cups milk
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. each of: vanilla, imitation butter flavoring, pure almond extract/flavoring
  • 2 TB poppy seeds

Mix all ingredients, beat 2 minutes with mixer. Grease and flour 2 large baking pans. Bake at 350*F for 1 hour.

Remove from oven and glaze with the following ingredients, be sure to mix them together before brushing them atop your bread:

  • 3/4 cup granulated sugar
  • 1/4 cup orange juice
  • 1/2 tsp. each of vanilla, imitation butter flavoring, pure almond extract/flavoring

Let set until glaze is absorbed, about 5 minutes, then take out of pans.

These make great gifts at Christmas! I recommend making this recipe into 6 mini-loaves, rather than two large loaves. That way, the glaze goes further with each bite! Plus, if you do mini-loaves, you can put them in a package with an assortment. For instance, Strawberry bread or Pumpkin bread or Amish Friendship Bread…but the Poppy Seed bread is by far the biggest hit and my most often requested recipe.

30 thoughts on “Poppy Seed Bread”

  1. OH gosh!! That sounds sooooooo…good! My mouth is just watering! I will be copying this recipe and as soon as we get my oven fixed, yes still broken, I will try it out. I love breads.

  2. Oh I’m so glad you posted this…cause I’m so dense, I’ve been wondering…do you just mix the stuff for the glaze together? Not powdered sugar, but granulated? I’m making this this weekend! Great idea about mini loaves…I havne’t used my pans in a while.

  3. I love sharing recipes with you all! Now if only we could get together and share some time as we eat them together! 🙂 This is a recipe that doesn’t disappoint, I know you’ll all love it.

    And you’re right, Jana, it’s just granulated sugar for the glaze, and I’ll edit the current post to say that the glaze ingredients need mixed before brushing on, good point!

  4. I baked this on Saturday. The entire family loved it. It was gone Sunday afternoon. Pretty impressive for a family with three eaters. DH was already asking for more. I put entire recipe in a bunt pan for a pretty change. I also melted two sticks of butter and then filled up the measuring cup up the rest of the way with oil. I then omitted the butter flavoring. I try to avoid artificial flavorings as much as possible.

  5. It sounds so good! I will have to get everything needed for it, and make it for my family. I started the amish friendship bread starter today! Thank you for these wonderful recieps. Juli

  6. Honey, a wonderful gift for your Mom would be a print out of each of the recipes from your blog! We haven’t got our new printer hooked up yet so my hands are tied! I’d like to put them each in my new ‘Recipe Box’.

  7. Thanks for the glowing report, Andrea! Also am happy to hear you found a way around the extracts! I also baked two loaves this weekend and it disappeared quickly. 🙂

    Juli, the Amish friendship bread is so much fun, I just love playing around with all the variations. One of these days I want to get a special crock just for my starter! Can’t wait to hear how yours turns out and what special ingredients you ended up adding!

    Mom, I’d be glad to print these off for you, thanks for letting me know!

  8. Sarah, I apologize for seeming to ignore you…since this was your first comment here, it was being held in moderation, so it didn’t appear in this line up of comments when I replied initially!

    If there is a way to modify it for a bread machine, I am the wrong one to ask. My bread machine is probably 10 years old, and I’ve never tried to make any non-yeast breads with it. Since this one has no yeast, I’m really unsure of what to tell you! Does anyone else know?

  9. On the off chance you’ll get this in the hour that the poppy seed bread is in my oven, thought I’d ask if you use fresh squeezed orange juice, or just reconstituted frozen, or what? Just checking! Btw, my Mom was really surprised that there was no lemon in the recipe – she was sure she DID taste lemon and DID NOT taste almond. Hee hee. Can’t wait to taste, it’s already smelling so good!

  10. Sorry I didn’t see this in time, Haley, fresh squeezed would be yummy, but I’ve always used the frozen OJ concentrate. And this past Sunday, I was on the phone while I was mixing up the glaze, and used straight frozen out of the can, instead of mixing it with water! It was still good.

    Nope, no lemon. But that would be fun to try sometime, you always hear of lemon-poppyseed treats. Hope yours turns out good!

  11. It was delicious!! We had that and Andrea’s tacos – a great supper! I did use the fresh squeezed because I had an orange, and didn’t have any frozen made up. It was good. I also did the bundt pan like Andrea suggested. It was pretty, but I don’t think I will do it that way again, because you lose a lot of the glaze onto the plate – hate to waste a drop of the yumminess! Thanks for the recipe – I know I’ll be asked to make it again soon!

  12. I have found that the solution to keeping glaze on a bundt cake is to put it on in several batches. Two or three when the cake is really warm and one once it has cooled.

  13. After you mentioned the absence of lemon, I got to thinking it would be fun to try it with lemonade, instead of orange juice. Mmm! Glad it was a hit!

  14. Will have to try that recipe! I make one that called for 1/2 cup poppy seeds, but the glaze does sound as if it would make it so much better.

  15. Oh, Kathy, the glaze is what makes the bread! Definitely try it on your own poppy seed recipe, it’s delicious! I’m wondering if similar glazes would dress up other quick breads. It might be fun to experiment with different flavors! Glad you stopped by!

  16. Had to add this: Back when my first novel was published [In the Gloved Hand], a gal named Rhonda Adamson did a review of it for me. Her first book was titled “A Thick Slice of Poppy Seed Bread.” This thread reminded me of Rhonda and the fact that she is no doubt someone you and your other readers would enjoy communicating with and vice versa; you have similar interests. She’s at: http://rhondaadamsonwrites.com/

  17. Grandma Noni, you were right, Rhonda Adamson has some good recipes for Poppy Seed Bread! Mmm! And I found your books at Amazon.com, they sound great. What spurred your interest in WWII, if I might ask?

  18. Thought you would like to know that. The since you have posted this recipe. I have made it three times. I’m such a sucker when it comes to a curly top toddler who wants Cake.

  19. Thanks for commenting, Sarah! It is super, let us know what kind of tweaking you have in mind. I’ve always thought dried blueberries might be a yummy addition!

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