The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 15, 2009
YUM!!! This is more a cake than a bread. Not too heavy and not too sweet. I made on 9x5 loaf and one 8x4 in the same amount of baking time.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 16, 2009
This tasted really good. The glaze was a bit strong to me but still complimented the bread. Made only 8 servings to equal 1 mini-loaf pan. Next time, I would like to sub 1/2 the sugar and 1/2 the oil with applesauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 17, 2009
Very easy to make and taste really good!! I substitute all oil with apple sauce for the first time and it turned out too tough in texture. I followed the recipe except omitting almond extract and it tasted really good. I didn't make any glaze since I was out of powder sugar but I'll defenitely try the next time
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 10, 2009
This was a great recipe; I've been looking for a poppy seed bread that wasn't lemon based and was glad to find this recipe. I was a little concerned when I saw how thin the batter was, but it baked into a very light, moist bread. I thought the bread itself was plenty sweet, so I left off the glaze (I'd suggest only using the glaze if you intend to use this recipe as a dessert). For those of you who have had trouble finding the butter flavored extract, try the cake decorating section of Michaels, Hobby Lobby, or Wal Mart.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 9, 2009
Very sweet even without the glaze but made exactly as directed and was so good. More like a dessert but yummy for sure. A small slice goes a long way.
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Cooking Level: Intermediate

Home Town: Auburn, Washington, USA
Living In: Kenmore, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 24, 2009
EXACTLY what i was looing for. i made mine without the glaze and the bread is so delicious!! very comparable to jumbo almond poppy seed muffins that a local bakery makes. my family loves and i will make loaves regularly. thank you.=)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 11, 2009
This was the first time that i made this bread, i did add the zest and juice of one lemon, it came out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 13, 2009
The bread was great but I had a hard time getting them out of the pans. Maybe I should have poured the glaze on after they were removed from the pans. Any suggestions on how long to leave them in the pans? I usually remove after 15 minutes. Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: Mar. 8, 2009
Absolutely delicious and easy. Tastes just like those coffee shop muffins...yum :) I think next time I will try the glaze with lemon juice instead of orange.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 8, 2009
This recipe is very good, it sure didn't last long around our house. I think the glaze adds the extra special touch to this bread. I like the suggestion of using a pastry brush to apply the glaze. I will try this next time. I found that it was difficult to remove the bread from the pans. Next time, I will prepare the pans by greasing and flouring.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 21, 2009
This recipe is excellent! I found that it turned out better when I bake the 2 loaves for only 55 minutes. Also, I keep spooning the glaze that runs down the sides back to the top until it is absorbed through the holes you poke. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 20, 2008
This is absolutely a great bread. The first time, I made it for a breakfast and it was a great hit. The second time I made it, I used lemon flavor, zest from a lemon and buttermilk. The buttermilk made it less dense. Both breads were great, however. Again, wonderful. Thank you for this recipe and I have definitely saved it to my recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 2, 2008
Wow... I went to search if someone already submitted a similar recipe to the one I make every year, and here it is! A woman at work years ago gave me this same recipe, except for the glaze I use 1/4 cup orange juice, 3/4 cup regular granulated sugar and 1 1/2 tsp. each of the almond, butter and vanilla extracts. I then heat the glaze mixture in the microwave for 1 minute to supersaturate it. This makes a crusty glaze. Everyone raves over it. Thanks for submitting this for others to enjoy! Makes a GREAT Holiday gift for neighbors and friends if you pour it into mini loaf pans and wrap them up.
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Cooking Level: Intermediate

Home Town: Waverly, Iowa, USA
Living In: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: Nov. 10, 2008
I made mini muffins using this recipe, and they turned out great! I left out the butter flavored extract and increased the vanilla and almond extract amounts to 2 t. in the batter. The mini muffins baked for about 20-22 minutes. I dipped the top of each muffin in the glaze when they were still warm. They were a big hit!
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Cooking Level: Intermediate

Home Town: Louisville, Colorado, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 13, 2008
Delicious! Almost tasted like a glazed old-fashioned donut. I will absolutely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 10, 2008
This bread is very good. I made it for the first time last night and my whole family loved it. I cut the recipe in half, but other than that followed it exactly. The only suggestion I would give is when doing the glaze, poor a little and let it dry then add more and let it dry. Keep up this process until you use all the glaze. Otherwise most of it runs off the bread! I LOVE this bread and am bringing it to a brunch at church on Saturday =) Thanks!
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Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 16, 2008
This is just like my mom's recipe, except hers always came out of the pan with no problem! (I forgot to add a little flour for the altitude) I didn't have orange juice for my glaze, so I just did it with lemon juice and the extracts.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 12, 2008
Very, very delicious and extremely easy to make. I have never seen two loaves of bread disappear THAT quickly! My husband is a very picky eater with a snobby palate, and he absolutely loved this recipe.
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 13, 2008
This stuff is delicious. I have had people offer to pay me for the recipe. WOW.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 7, 2008
everyone absolutely loved this bread. second time i made it i did a loaf without the icing because they complained that it was too sweet. but i think the icing really makes this bread. so next time i'll probably cut down the sugar in the bread and keep the glaze =)
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Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

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