My first taste of Poppy Seed Bread?It was loaf at first bite.❤
My sister-in-law Margaret is a fantastic cook. Long ago she introduced me to this moist, indescribably yummy treat. Why do you suppose we forget to make something so delicious? I’ll bet it had been years since I last baked a loaf and it goes together so easily I really wonder what the heck.
Apparently I’ve had a hankering for it, though, because a search in my spice drawer yielded THREE containers of poppy seed! I must have gazed longingly at it in the spice aisle and thrown some in my cart more than once, right? So today, I was determined to revisit this quick bread hall of famer!
Tastes like it’s super hard to make but it’s not!
I invented my own version from several I found online. Others call for orange juice instead of lemon juice and I’m sure they’re great but lemon and I? ❤ Well, our love affair goes back for years and years. Just say lemon and I get weak in the knees. And almonds? I’m nuts about ’em so couldn’t resist trying a crunchy, yummy topping, can you blame me?
Here’s an interesting factoid that’s validated by the USDA. I don’t want to freak anyone out here but eating foods with poppy seeds in them can cause a false positive on a drug test if it’s super sensitive! True!! They come from the same flower that is used to make opium and heroin! Good news though, the upside is these little seeds are also a nutritional power house!
The charming freckled batter mixes up quickly and has a consistency like cake batter.
Like my battered old bread pans? I do, they have served me well for over 30 years and this recipe makes two full sized loaves or several mini loaves or about 22 muffins. (Just adjust baking time.) Grease only the bottom of the pans so the batter can climb up the sides of the pan and get tall.
Isn’t is beautiful??
Honestly it would still be fantastic bread even if you skip the glaze but why would you miss out on more tangy lemon and crunchy almonds? Are you crazy? Hint: I like to use a creamer or little measuring cup with a lip to make the job easier.
Glaze it right in the pan! One thin layer of glaze, then almonds, then another thin layer glues those crunchy babies right on top!
Let the glazed loaves cool completely before removing from pans. More hints can be found in the recipe that follows!
Isn’t it byootifull??
Just look at those adorable speckles and tender crumb!
P.S. If you have trouble finding butter flavored extract, surprise surprise! Menards carries Watkins products and their butter flavoring is the bombdiggityest!
Poppy Seed Bread
A cake-like loaf with a moist crumb, tangy citrus glaze and an enticing marriage of flavors
- 3 cups flour
- 2 1/4 cups sugar
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3 Tbsp poppy seed
- 1 1/2 tsp almond extract
- 1 1/2 tsp butter flavored extract
- 1 1/2 tsp vanilla
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 cups vegetable oil
- 5-6 drops yellow food coloring optional
For the Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 tsp butter flavored extract
- 1/2 tsp almond extract
- 1 tsp vanilla
- 2-3 Tbsp sliced almonds optional but pretty
Pre-heat oven to 350 degrees. Grease bottom only of two standard size 9" x 5" loaf pans.
Mix dry ingredients together, then add eggs, extracts, milk, and oil and stir together just until all ingredients are moistened, scraping down sides of bowl once or twice. If you use a mixer, use low speed. You do not want to over mix. Mixture will have the consistency of cake batter.
Pour in loaf pans and bake for approximately one hour until toothpick or cake tester comes out clean.
Make glaze while bread is baking because you will put it on the bread while it's still pretty warm. I like to put the glaze in a small pitcher for easy, even pouring.
When bread comes out of the oven and while still in pan, let it cool for 5 minutes, then poke holes in it with a skewer or fork with skinny tines and pour glaze over the top. If you want to garnish with sliced almonds, glaze lightly, add almonds and glaze again to make the almonds stick.
Let cool completely in pan. To remove from pan run knife along edges of the loaf to loosen and turn pan on side, tap and remove.
Makes 2 nice loaves that can be cut in 16 slices. Freezes well, in fact freezing seem to enhance the flavors.
This would be a perfect thing to serve at a spring tea or shower! The bunnies are a comin’! Hop to it!
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Love, GB (Betty Streff)