Poppy Seed Bread III Recipe - Allrecipes.com
Poppy Seed Bread III Recipe
  • READY IN hrs

Poppy Seed Bread III

Recipe by  

"We usually make this bread around Christmas time, but it's good anytime!"

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.
  2. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.
  3. To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2006

My husbands co-workers went crazy for this. Just a hint, if you want the poppy seeds to be soft, soak them in the milk first.

 
Most Helpful Critical Review
Feb 18, 2009

I was disappointed. I thought it would be better because of all the good reviews it got. This stuck to the pans horribly and was way to eggy. Due to that I will be serving it for breakfast and not after dinner. This is not a bread. More like an eggy cake.

 
Nov 04, 2007

The combination of Butter & Almond extract in this cake is amazing! This is by far the best one yet that I found and made on this site. It is very moist and bakes beautifully in a bundt pan.I have made this many times and made a few minor adjustments to my liking: I always add more poppy seeds as 1 1/2 TBSP stated in the recipe of Poppy seeds is NOT enough to make Poppy Seed Bread. I increased it to 1/4 Cup of the seeds and 1 TBSP more of each of the extracts to suit my taste. I also find that the cake does not need the glaze as it's perfect without it. I just sift Icing sugar on top for presentation. With my minor changes it's perfect and a keeper.

 
Jul 31, 2008

I have been making this bread for Christmas for over 20 years minus the glaze. I add two cups of frozen pie cherries off of my tree. I have used one can of cherries (NOT pie filling) and the result is just as fabulous. Great recipe - thank you for sharing it!!

 
Apr 20, 2007

This was a delicious quick bread and I even forgot to put the gaze on at the end. Next time I will add the glaze but it was still delicious without it. Also, I didn't have any butter favoring but it still was great. I also substituted 1/2 applesauce for the oil. 400 degrees is too high for my oven so I baked at 350 until they were lightly browned and the top was firm to the touch. I baked in six mini loaves. Thank you for the recipe!!

 
Sep 16, 2011

I can't say enough good things about this bread. Every time I've made it it has been delicious, and anytime I make it for company, I'm hounded mercilessly until I give them a copy of the recipe. I only have two comments to make about the recipe: I always increase the amount of poppy seeds up to 3 tablespoons. I consistently find that the baking time should be increased as well. It usually takes at least 70 minutes for both loaves to get done.

 
Mar 30, 2006

I substituted half splenda/half sugar and half applesauce/half oil to make it a bit healthier and it was fantastic! I didn't add the glaze. It didn't need it as it was moist, and sweet! lovely!

 
Dec 17, 2003

Really good recipe, very moist, and yummy

 

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Nutrition

  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 191 mg
  • 8%

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

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