Orange-Almond Poppy Seed Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by theloghomekitchen
Reviewed: Nov. 25, 2013
This recipe definitely yields more than "one" large loaf. Upon final mixing, I was a bit skeptical due to the watery consistency of the batter. Tin foil loaf pans from the grocery store tend to bake the most beautiful quick breads (at least for me), so I used three 8" x 3.75" pans. I prepped each one with a light coating of baking spray and filled them one-third full. To my surprise, they raised like they should, high in the center and golden around the edges. This recipe delivers a great punch of flavors and perfect texture. You won't be sorry on this one!
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Photo by theloghomekitchen

Cooking Level: Expert

Home Town: Lancaster, California, USA
Living In: Salmon, Idaho, USA
Photo by DIZ♥
Reviewed: Nov. 18, 2013
The "one large loaf" pan I believe is referring to a tube pan as that would be the only pan large enough to hold this much batter and have a quick bread shape when sliced. However, that thought came to me after I had baked them in two loaf pans. Either way, this is a beautiful poppy seed bread that has a perfect crumb texture. Definitely the best quick bread recipe I’ve made that does not use instant pudding.
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Photo by DIZ♥

Cooking Level: Expert

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Photo by Nanby
Reviewed: Sep. 12, 2013
I used two loaf pans as suggested by reviewers. Sorry didn't have any almond extract, but used another favorite of mine. I suggest some orange zest if you like and fresh squeezed O.J. or good quality juice otherwise. I made about half the glaze for pouring and made up a little heavier powdered sugar glaze for a drizzling pattern. Good tasting bread.
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Photo by Nanby

Cooking Level: Expert

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Reviewed: Apr. 24, 2013
Been making this for years and have been asked numerous times for the recipe. I use 2 loaf pans or 6 mini.
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Cooking Level: Intermediate

Home Town: Marlborough, Massachusetts, USA

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Reviewed: Apr. 20, 2013
I've been making this same recipe for years and it is a really good. My recipe calls for two 8 1/2 X 4 1/2 pans instead of one large pan. The only other thing I might add is that I heat the glaze to dissolve the sugar, then brush the warm glaze on all sides of the loaves with a pastry brush. The extracts really make this bread so don't leave any of them out.
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