Reviewed: Jul. 27, 2009

Amazing! I never use the glaze and this loaf gets rave reviews every time! One thing I do play with: each time I've added just a tablespoon of Cointreau. Never tried it without it, and never tried it with the butter flavouring (I skip it) -- but WOW it's delicious :) Will certainly make it again and again.

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Celly

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

I was disappointed. I thought it would be better because of all the good reviews it got. This stuck to the pans horribly and was way to eggy. Due to that I will be serving it for breakfast and not after dinner. This is not a bread. More like an eggy cake.

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Jul. 31, 2008

I have been making this bread for Christmas for over 20 years minus the glaze. I add two cups of frozen pie cherries off of my tree. I have used one can of cherries (NOT pie filling) and the result is just as fabulous. Great recipe - thank you for sharing it!!

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JOAN

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Reviewed: Nov. 25, 2007

This bread was great! It was very moist and cake-like. I will definitely make it again!

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Kookie

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Reviewed: Apr. 19, 2007

This was a delicious quick bread and I even forgot to put the gaze on at the end. Next time I will add the glaze but it was still delicious without it. Also, I didn't have any butter favoring but it still was great. I also substituted 1/2 applesauce for the oil. 400 degrees is too high for my oven so I baked at 350 until they were lightly browned and the top was firm to the touch. I baked in six mini loaves. Thank you for the recipe!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Feb. 9, 2007

The combination of Butter & Almond extract in this cake is amazing! This is by far the best one yet that I found and made on this site. It is very moist and bakes beautifully in a bundt pan.I have made this many times and made a few minor adjustments to my liking: I always add more poppy seeds as 1 1/2 TBSP stated in the recipe of Poppy seeds is NOT enough to make Poppy Seed Bread. I increased it to 1/4 Cup of the seeds and 1 TBSP more of each of the extracts to suit my taste. I also find that the cake does not need the glaze as it's perfect without it. I just sift Icing sugar on top for presentation. With my minor changes it's perfect and a keeper.

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Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 31, 2006

This turned out great. It was very dense, much like a banana bread. I gave one load to my friend and her family ate it up in one night! I didn't have the almond extract, so I doubled the vanilla and it was still delicious! My daughter and I just finished off the last of the loaf! I'd only make one change...I'd add more poppy seeds to rhe recipe:) Enjoy!!

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twobeads

Cooking Level: Beginning

Home Town: Red Level, Alabama, USA

Living In: Fort Leonard Wood, Missouri, USA

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Reviewed: Apr. 28, 2006

My husbands co-workers went crazy for this. Just a hint, if you want the poppy seeds to be soft, soak them in the milk first.

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JPCOOKSALOT

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Reviewed: Mar. 30, 2006

I substituted half splenda/half sugar and half applesauce/half oil to make it a bit healthier and it was fantastic! I didn't add the glaze. It didn't need it as it was moist, and sweet! lovely!

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