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Poppy Seed Bread with Glaze

"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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1 h 20 m servings 302 cals
Original recipe yields 24 servings (2 -9 inch loaves)


  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 130
  1. 181 Ratings

Most helpful positive review

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....

Most helpful critical review

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 for...

Most helpful
Most positive
Least positive

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....

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 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.

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!

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 thou...

I know that taste is subjective but anyone who does not absolutely love this must not be able to taste! This is awesomeness! I could not find butter extract at the grocery store so I just left i...

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 c...

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 i...

very, very good. Easy to make as well. Personal preference, I used half as much OJ in glaze, thought it overpowered the almond flavor. Tastes wonderful!