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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he1lokitty

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

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Reviewed: Mar. 30, 2008

This recipe was good, but not great. I think that all the different kinds of extract made it taste to artificial, instead of complementing each other they worked against each other.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Mar. 29, 2008

This recipe went over well. It turned out more like a cake than a bread, but it was yummy. I reduced the oil to 1 cup, and omitted the almond extract and butter flavoring. The glaze turned it from good to great.

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ellemenohpe

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Reviewed: Mar. 10, 2008

This recipe is AMAZING! My favorite sweet bread on the site! The only change I made was 1/3 cup applesauce and 1 cup oil. I though the glaze made it extra sweet, moist, and delicious. Hard to keep from eating the whole loaf at once. I think I'm going to try it as muffins next.

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Jessie

Cooking Level: Beginning

Home Town: Manassas, Virginia, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 10, 2008

This recipe is fabulous! My sons devoured these at breakfast. I, however, did not make the glaze. I wanted to see the sweetness of the bread by itself and it is perfect! I think the glaze would definitely enhance the flavors. Will make in the future!

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hfbb637

Cooking Level: Expert

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Reviewed: Feb. 29, 2008

Very moist and flavorful! I didn't have butter extract so I just tried using butter, I also didn't have almond extract so I used lemon extract instead. Very yummy, once again...I make it one night and it is almost gone already...I think someone likes desserts in my family :)

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 25, 2008

Great recipe, my Mom used to make this 20 years ago! I have a recipe that is almost exact to this one. Only diff was 1 1/8 cup of oil (which I did, to cut down the fat) and it turned out a bit more cakelike that I wanted... but good... And for the GLAZE... only 3/4 C of granulated sugar, REAL squeezed orange juice-- So the glaze isn't quite as sweet, and doesn't "COVER" the entire loaf, just more of a drizzle, here and there... I also like to put either lemon zest, or orange zest into it. Another change you can make, if you want to offset the sweetness, is use LEMON juice... 1/4 cup of the juice from a LEMON instead of the OJ. Then it gives it some ZING! :)

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YAKKOJ

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

Very good bread. They are a little sweeter than I would like so I omitted the glaze on a couple of the loaves I made.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 21, 2008

Wow...delicious!!! I would give it ten stars ,too, if I could (as per another reviewer)! This is the exact same recipe as Poppy Seed Bread III on this website, except that recipe calls for baking at 400 degrees. That is way too high for my oven. This recipe is just right, although I always bake my muffins and breads at around 325 or 335 for a little longer so the edges don't burn. Thank you for the wonderful recipe!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Jan. 16, 2008

I made this for a brunch and it was well received. I baked it in a bundt pan and cooked it for a little over an hour. I used only vanilla and almond extract. Thank you for the recipe! :)

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Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Dec. 24, 2007

Really good! The edges were burnt by the time the middle was done, though. Still, the final product was delicious! I did what others suggested and applied the glaze using a pastry brush, and did it in layers, allowing each layer to solidify between applications. I also completely omitted the butter flavored extract from the loaf and the glaze.

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Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Northridge, California, USA

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Reviewed: Dec. 8, 2007

Great recipe, I would definitely make it again. I made mini loaves and baked them for 1 hour, next time I will only bake for 50 minutes.

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Jnaggie

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Reviewed: Nov. 27, 2007

This was wonderful! I baked it this afternoon. I sent a loaf home with my dad for my mom and she wanted the recipe as well. I will be making this again for the holidays.

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pamlovestocook

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Reviewed: Nov. 18, 2007

I've made this twice and absolutely love it! I only used half of the frosting and it came out delicious. It's a family favorite and I'm even taking it to Thanksgiving family reunion so everyone can have a share of it. Thanks so much for sharing the recipe.

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dare2cook

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

Before using Allrecipes, I had this same recipe (kinda weird!) It is my absolute favorite recipe for poppy seed bread. I made it for my roommates, and my husband before we were married and they all loved it! Two loaves never lasted more than a day and a half!

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musical

Cooking Level: Expert

Home Town: Eagle River, Alaska, USA

Living In: Osan, Kyonggi-Do, South Korea

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Reviewed: Oct. 28, 2007

perfect bread. Didn't change a thing. It's a keeper. 10 stars, if I could rate it higher. Thanks

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Denise

Cooking Level: Expert

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Reviewed: Sep. 14, 2007

This bread is fabulous! I did not change a thing. Thanks for the recipe. I have made it now 7 times in 3 months. Yummy!!!

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jen anderson

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Reviewed: Sep. 9, 2007

So incredibly delicious! I made mine in loaf pans because the recipe states that it's bread. Easily would be passed off as a cake if made in a bundt pan. The glaze is VERY sweet. Next time I don't think I'll put as much on. This is going to be a new family favorite!

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Katie T.

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Reviewed: Jun. 23, 2007

This was yummy. Never heard of butter flavored extract, so don't know if I miss it or not. I made mine in a bundt pan, and it was enjoyed by all.

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GRANNYGREEN

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA

Living In: Blackfoot, Idaho, USA

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Reviewed: Apr. 21, 2007

This recipe is a definite keeper! I made a few minor changes to the recipe by replacing some of the oil with 1/3 cup unsweetened apple sauce. I also used a bundt pan. For the glaze I used passion fruit juice, because I didn't have any orange juice on hand. We all loved this bread. Will definitely be making it again. In response to jhugs in the UK, butter extract is actually butter flavoring. You may find it marketed in the UK as butter essence. Hope this helps.

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