Poppy Seed Bread with Glaze Recipe - Allrecipes.com
Poppy Seed Bread with Glaze Recipe
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Poppy Seed Bread with Glaze
See how to make a sweet poppy-seed bread with almond and orange flavors. See more

Poppy Seed Bread with Glaze

Recipe by  

"This recipe was given to my mom from our neighbor. The bread is so sweet and delicious! It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!"

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Ingredients Edit and Save

Original recipe makes 2 -9 inch loaves Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  2. Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
  4. To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.
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Reviews More Reviews

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.

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.

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.

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!

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!

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.

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!

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.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 24 mg
  • 8%
  • 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.

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