Orange-Almond Poppy Seed Bread Recipe - Allrecipes.com
Orange-Almond Poppy Seed Bread Recipe
  • READY IN ABOUT hrs

Orange-Almond Poppy Seed Bread

Recipe by  

"This orange-almond flavored poppy seed bread is so irresistible, you can't make just one loaf!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.
  2. Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  4. Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Jan 08, 2014

The "one large loaf" pan I believe is referring to a tube pan as that would be the only pan large enough to hold this much batter and have a quick bread shape when sliced. However, that thought came to me after I had baked them in two loaf pans. Either way, this is a beautiful poppy seed bread that has a perfect crumb texture. Definitely the best quick bread recipe I’ve made that does not use instant pudding.

 
Sep 12, 2013

I used two loaf pans as suggested by reviewers. Sorry didn't have any almond extract, but used another favorite of mine. I suggest some orange zest if you like and fresh squeezed O.J. or good quality juice otherwise. I made about half the glaze for pouring and made up a little heavier powdered sugar glaze for a drizzling pattern. Good tasting bread.

 

7 Ratings

Apr 20, 2013

I've been making this same recipe for years and it is a really good. My recipe calls for two 8 1/2 X 4 1/2 pans instead of one large pan. The only other thing I might add is that I heat the glaze to dissolve the sugar, then brush the warm glaze on all sides of the loaves with a pastry brush. The extracts really make this bread so don't leave any of them out.

 
Apr 24, 2013

Been making this for years and have been asked numerous times for the recipe. I use 2 loaf pans or 6 mini.

 
Nov 25, 2013

This recipe definitely yields more than "one" large loaf. Upon final mixing, I was a bit skeptical due to the watery consistency of the batter. Tin foil loaf pans from the grocery store tend to bake the most beautiful quick breads (at least for me), so I used three 8" x 3.75" pans. I prepped each one with a light coating of baking spray and filled them one-third full. To my surprise, they raised like they should, high in the center and golden around the edges. This recipe delivers a great punch of flavors and perfect texture. You won't be sorry on this one!

 

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Nutrition

  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 76.4 g
  • 25%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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