Poppy Seed Bread with Glaze Recipe

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Most Helpful Positive Review

Sep 09, 2003

I was trying to match a fantastic poppy seed bread that I purchase at a Mennonite bakery, the best I've ever tasted. I've tried several other similar receipes and this is the closest I've come. I'll definitely make this a "regular bake" at my house.

—CAROL MERNA

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Most Helpful Critical Review

May 25, 2010

This had good flavor, but I made this to take to a bridal shower and the loaf stuck to the bottom of the pan and ended up not being able to take it with me. Would maybe make again in muffin form.

—Katie H.

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131 Ratings

Mar 29, 2006

I wasn't able to find the butter extract, but even without it, it was really yummy! The glaze really makes it special--thanks for the recipe.

—Ruby's Mommy

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Sep 09, 2003

This was great! I just tossed everything in the mixer and poof it was done. I did not use the glaze and it was still very moist. I took this to a family gathering and it was gobbled up!

—VALCRO101

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Aug 30, 2003

This was a tasty bread, but I reduced the oil to cut down on fat and calories. I used 1 cup oil plus 1/3 c. plain, unsweetened applesauce. I couldn't taste the applesauce at all. Also, I thought the recipe made way too much glaze. I would cut it in half next time.

—Angela R.

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Mar 27, 2005

Good recipe! I don't know why but I had some batter left so I filled a mini-muffin tin and baked them. Then when the muffins were done baking and still warm, I dipped the tops in the glaze and cool on a wire rack. They were so good! Didn't even last an hour! I use the bread as a sping dessert, I slice the bread and then put a dollop of lemon curd on it and top it with a strawberry. Yummy!

—BOOKLOVER65

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Aug 31, 2004

I didn't have any butter flavored extract but it was still great. The glaze really sweetens the loaf and gives it a very unique taste. In my opinion, it's the glaze that makes this special and it would be just like any other poppy seed bread without it.

—JENNIFER72_00

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Nov 09, 2010

AMAZING! I made muffins instead of bread (recipe for 2 loafs = 22 regular-sized muffins; bake at 350 for 20 minutes) and made the following changes: 1 cup butter & 1/3 cup oil instead of all oil (I didn't have butter-flavored extract), only 1 1/3 cup sugar (they still PLENTY sweet!), and double the almond extract and HALF the powdered sugar in the glaze. I dipped the tops of the muffins in the glaze twice (dip the whole batch, then go back and dip them again). Three picky kids gave them two thumbs up!

—Jodi

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Nutrition

Calories
302 kcal
15%

Carbohydrates
42 g
14%

Cholesterol
28 mg
9%

Fat
13.8 g
21%

Fiber
0.5 g
2%

Protein
3.1 g
6%

Sodium
192 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poppy Seed Bread with Glaze

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 302
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
** Saturated Fat 2g 10 %
Cholesterol 28mg 9 %
Sodium 192mg 8 %
** Potassium 62mg 2 %
Total Carbohydrates 42g 14 %
Dietary Fiber 0.5g 2 %
Protein 3.1g 6 %
Sugars 29.7g
** Vitamin A 1 %
** Vitamin C 2 %
** Calcium 7 %
** Iron 10 %
** Thiamin 14 %
** Niacin 12 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.