Reviewed: Jan. 24, 2012

My family loves this recipe! It tastes more like a cake, or a cake donut, in my opinion. It's very dense and delicious. Whenever I've shared it with friends, they always ask for the recipe. It's also super easy to make. Just dump all the ingredients (except for those in the glaze, of course) in the mixer all at once. Also, I should mention that I omit the almond extract because we have a tree nut allergy in our family, and it still tastes fantastic.

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Reviewer:

Kimniki

Cooking Level: Intermediate

Reviewed: Oct. 4, 2011

Didn't use the butter extract. Added the rind from one orange. Used about 1/4 cup of undiluted orange juice concentrate and topped it up in a measuring cup with milk to make 1.5 cups. I didn't make the glaze. Turned out great!

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Jun. 15, 2011

Soft on the inside, delightfully crisped on the top. I didn't find butter extract and subsituted for half the amount of rum extract. Tasted great and all my guests approved.

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Reviewer:

Rashel

Cooking Level: Intermediate

Home Town: Selah, Washington, USA

Living In: Anacortes, Washington, USA

Reviewed: Apr. 12, 2011

This is the first time i have ever made poppy seed bread before but i have always wanted to try it. ABSOLUTELY DEVINE! this was amazing, great texture & very filling! I noticed that the recipe makes two loaf pans, by cutting the recipe in half you can reduce it to one loaf pan. also, i added one teaspoon of real lemon juice to the bread mixture, turned out great! will make over and over again!

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Reviewer:

deeganmotox14

Cooking Level: Expert

Reviewed: Apr. 2, 2011

I love this bread! Absolutely delicious, although it is a bit expensive to make.

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Reviewer:

klsyflgr

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

Delicious! This is a wonderful moist cake, and not too sweet, so the glaze is a nice complement. I used melted real butter instead of veg oil/butter flavoring. For the glaze I skipped the extracts listed and used grated orange rind and a bit of orange oil.

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Reviewer:

KMCKAY

Reviewed: Jan. 17, 2011

Good flavor, but I will definitely half the glaze next time. Haha! How are you supposed to get it out of the pan with all that glooped on top?

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Reviewer:

LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Malaga, Andalucia, Spain

Reviewed: Dec. 23, 2010

Yummy. Didn't have butter extract, but these were still good!

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Reviewer:

mbond

Reviewed: Dec. 10, 2010

YUMMMMM

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Reviewer:

lbsmom

Reviewed: Dec. 3, 2010

I cut this recipe in half and then made it into mini muffins. It yielded 30 scrumptious little bites. I love the almond orange combination of the glaze. As another reviewer commented - make the glaze! I also added some orange zest to the glaze to add some color. I think this recipe would also be good with lemon extract instead of the almond with some lemon juice in the glaze. I, too, did not not have any butter extract, so I just left if out.

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