Reviewed: Jun. 20, 2009

This was a great recipe. easy to make and very tasty! I kept one bread and gave the other to a friend. The bread was much better about 5 hours after it cooled than right out of the oven. I will definitely make this one again.

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Megan

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: May 14, 2009

Absolutely wonderful! Very moist, received lots of compliments about that, as well as the amount of poppy seeds used.

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Reviewed: Apr. 27, 2008

Pretty good...I made one loaf, six giant muffins and seven regular sized muffins. I substituted a half cup of applesauce for the oil. I used Vanilla Glaze (from this website) for the tops of the muffins and bread. Yum!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 21, 2007

This was just heaven! my family used to go to a certain restaraunt when visiting our grandparents, and the thing we always looked forward to was the poppyseed bread they gave as an appetizer. THis tastes exactly the same, delicious, and i even had to use a regular glass pan as we didn't have the correct pans, and it still turned out perfect same cook time and everything. But what hit me the most is how simple it is to make it.

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heartofatexan

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Reviewed: Feb. 9, 2007

This recipe is awesome! Exactly what I was looking for - a tasty and simple poppy seed recipe. Thanks!

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Lauren

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Reviewed: Oct. 15, 2002

This recipe can be used for muffins - bake about 23 minutes. They turned out very moist and so easy. I just threw everything together, except poppy seeds, in a medium bowl and blended. I added 1/4 teaspoon almond extract, reduced oil to 3/4 cup, and added 3/4 cup apple sauce. Thanks for the recipe!!

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