Egg & Toast

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Poppy Seed Bread From the kitchen of JLeon

This Poppy Seed Bread is similar in texture and density to that of Pound Cake. Also included are the ingredients for 2 optional glazes. In lieu of glaze, the top of the bread may be sprinkled with confectioners’ (powdered) sugar while the bread is still warm.

Ingredients:

  • 3 cups unsifted all-purpose flour
  • 1½ teaspoons baking powder (heaping)
  • 1½ cups milk
  • 1½ teaspoons butter flavoring
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
  • 1½ teaspoons salt (optional)
  • 2¼ cups granulated sugar
  • 3 eggs
  • 1¼ cups vegetable oil
  • 1½ to 3 tablespoons poppy seeds (as desired)
  • ½ cup chopped nuts (of your choice), if desired

Orange Glaze (optional):

  • ¼ cup orange juice
  • ½ teaspoon butter flavoring
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • enough confectioners’ (powdered) sugar to reach desired consistency

Lemon Glaze (optional):

  • ⅓ cup granulated sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ tablespoons unsalted butter, melted (and slightly cooled)

Directions:

  • Preheat the oven to 350°F. Generously grease and flour bottom and sides of a ~9” x 5” loaf pan, 2 medium (~7½” x 3½”) or 3 small (~5½” x 3”) loaf pans.
  • Add all ingredients to a mixing bowl and beat for 1 to 2 minutes until thoroughly mixed.
  • Pour into prepared loaf pan(s) and bake for 1 hour (or until an inserted toothpick comes out clean)—do not over bake.
  • Meanwhile, combine the (preferred) glaze ingredients in a bowl, mixing thoroughly.
  • Let the bread cool slightly. While the bread is still warm, brush or drizzle the top with the glaze mixture. Small holes may be poked in the top to help the bread absorb some of the glaze.