Perfect Poppy Seed Bread

I love this Poppy Seed Bread recipe. I grew up this recipe and have been in love with it since I was a little kid. This is another one of those family favorite recipes that is stored away in my grandma’s cookbook she gave each of us grandkids and is one that is highlighted, starred and bookmarked.

The flavor and texture of this Poppy Seed Bread is perfect. It is super easy to make and is a crowd favorite. You will LOVE it!

Perfect Poppy Seed Bread from chef-in-training.com ...The texture and flavor of this recipe is seriously melt-in-your-mouth delicious! My favorite!

Perfect Poppy Seed Bread
 
Cook time
Total time
 
The texture and flavor of this recipe is seriously melt-in-your-mouth delicious!
Recipe type: Dessert
Serves: 2 9x5inch loaves or 5 mini loaves
Ingredients
  • 2½ cups sugar
  • 3 eggs
  • 1⅛ cups oil
  • 1½ cups milk
  • 1 tsp. butter extract
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3 Tbsp. poppy seeds
  • 3 cups flour
  • ½ tsp. salt
  • 1½ tsp. baking powder
GLAZE
  • ¾ cup sugar
  • ¼ cup orange juice
  • ½ tsp. vanilla extract
  • ½ tsp. butter extract
  • ½ tsp. almond extract
Instructions
  1. Whisk sugar and eggs together in a large bowl.
  2. Add oil and milk and whisk until well blended.
  3. Add butter, vanilla, almond extracts and poppy seeds and whisk until well incorporated.
  4. Add flour, salt and baking powder and whisk until well incorporated.
  5. Pour into 2 greased (9x5 inch) bread pans or 5 greased mini bread pans.
  6. Bake at 350 degrees F for 40-50 minutes or until done. Test with toothpick in center for doneness.
  7. To make glaze: Combine sugar, orange juice, butter, vanilla and almond extracts into a medium sauce pan. Stir to combine. Bring mixture to a boil. Once a boil has been reached, poke holes in the top of bread loaves with a fork and drizzle and evenly distribute glaze over the tops.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, dessert

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Comments

  1. Averie @ Averie Cooks

    I love that you have your grandma's cookbook/recipes. That is wonderful and that this is a well-loved favorite!

  2. Tieghan

    What and awesome recipe. I love poppy seed everything and this looks so good. I have to give it a try!

  3. sally @ sallys baking addiction

    I adore poppyseed bread, Nikki! Haven't had it in years. This is a must try. I have a slew of my Grandma's recipes, too. They are priceless!

  4. Maureen | Orgasmic Chef

    I WISH I had my grandmothers' cookbooks or recipes. Too many grandchildren and not enough grandmothers to go around. This bread looks fantastic.

  5. Ashley @ Kitchen Meets Girl

    Poppyseed is my hubby's favorite, so he'd be thrilled if I made this for him. Love that you used your grandma's recipe - those are the best!

  6. Joy

    Oh my! This looked pretty good and I knew my granddaughter loves poppy seed stuff, so, I decided to try the recipe one weekend. We ate both loaves!! Our married nephew was over and he and his wife loved it too. I have had lemon poppy seed bread and muffins in the past but I thought this was interesting. They all asked of it was lemon and talked about how they love lemon poppy seed. After they tasted it, that was all I heard! Rave reviews about how wonderful it was. I have made it again and had to hide the second loaf in the garage refrigerator so it would last longer. I just wanted to tell you what a wonderful recipe it is and how much we have enjoyed it. Thanks!!

  7. Holly

    What is butter extract? I've never heard of it.

  8. Sarah

    What is butter extract?? Where is it in the store?

  9. Linda

    Hi Nikki:
    I made this recipe for Poppyseed Bread today. I also love anything poppyseed :) I just wanted to tell you how delicious the bread
    turned out and I made it gluten free. I did not have butter extract so I added a little more of the vanilla and almond extracts. I use bakery
    emulsions by the way. Much more of a natural flavor I think. I added the zest from one organic orange and wow the flavor exploded.
    I drizzled on the icing and didn't poke the cake as I felt it was sweet enough as is. Thanks for a wonderful recipe. I absolutely love
    when a recipe turns out well making it gluten free. Love, love your site as well,
    Linda

  10. siewleng

    Can I bake this in a bunt tin or a regular 20 cm springform tin? This looks divine!