Recipe by Pat Heldenbrand
"A very good poppy seed bread. The glaze makes it special."
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1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 cups
2 1/4 cups
1 1/2 tablespoons
butter flavored extract
I LOVE Poppy Seed Breads and this was no exception! I cut the recipe in half and used lemon extract in place of the butter extract and added some lemon zest to heighten the lemon flavor. For the glaze I subbed lemon juice for the orange juice. It smelled wonderful while it baked and tasted even better. Perfect with a cup of tea!
I LOVE THIS BREAD!!!!!!!!!!!
This is a delicious recipe. I made mini loaves for Christmas and they turned out great!
I made it for my church's bible school-it was a hit!! My oven browned the sides too quickly so I'll try 325 F next go-around. I added a few drops of almond extract to the glaze as well. Delicious!
Good and scrumptious - everyone in the house enjoyed it. I've made it twice so far, once with the glaze and once without. I preferred without, as the glaze made the bread a little soggy and made it fall apart easier.
This recipe was great. im not a big sugar fan so i went with one cup of sugar and no glaze, it was fantastic!!
This is a SUPER good bread! The almond flavoring totally makes it, and the glaze is superb. My husband loved it too - he takes it to work with him for breakfast.
Excellent! My family loved this yummy bread. The glaze added delicious sweetness to this already moist bread! Sure to please!
* Percent Daily Values are based on a 2,000 calorie diet.
Poppy Seed Bread II
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 75
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