My Mom’s Poppy Seed Bread brings back so many happy memories from my childhood. I grew up on this wonderful bread! My Mom made it for special occasions or to bring to friends and neighbors. Everyone LOVES this classic sweet bread!
This is a quick bread that comes together fast and tastes amazing! Mom’s Poppy Seed bread is famous in our family for a reason. It has a perfectly tender, melt in your mouth interior and a seriously delicious crust thanks to the citrusy glaze poured over the top. I think this is a fun treat for Spring but in our family we enjoy it year round. I remember gifting it to friends and neighbors during holidays some years. I am not kidding when I say, everyone loves it. Trust me…be ready to share the recipe when you make it.
This bread freezes really well too. Some people think the flavor is even better after being frozen. I like to keep one of these breads in the freezer for a quick gift or to pull out when I need a treat or dessert that I wasn’t planning on.
What you will need for Mom’s Poppy Seed Bread
- flour
- sugar
- salt
- baking powder
- eggs
- milk
- vegetable oil
- vanilla, almond and butter flavorings
- powdered sugar
- orange juice
This bread bakes best in a light colored aluminum bread pan (9×5). You will need two. This is my favorite here. Also I love to bake this bread in these mini loaf pans when I want to gift them.
Other Poppy Seed recipes:
Citrus Salad with Poppyseed Dressing
Chicken Poppyseed Salad (I need to redo the pictures but this is a FABULOUS salad)
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Mom’s Poppy Seed Bread
Description
Perfectly tender, melt in your mouth interior with a seriously delicious crust thanks to the citrusy glaze poured over the bread.
Ingredients
2 1/3 c. sugar
1 ½ tsp salt
1 ½ tsp baking powder
3 eggs
1 ½ c. milk
1 1/8 c. vegetable oil
1 Tb poppy seeds
1 ½ tsp vanilla
1 ½ tsp almond extract
1 tsp butter flavoring
¾ c. powdered sugar
¼ cup orange juice
½ tsp vanilla,
Instructions
Preheat oven to 350°. Grease 2 9×5 loaf pans.
Mix all bread ingredients together then beat for 2 minutes.
Pour into pans and bake for 45-60 minutes.
Begin checking at 45 minutes.
Glaze:
Mix glaze ingredients in small bowl and pour over hot bread in pans, making sure to cover the entire tops with glaze.
Let cool before removing from pans.
(Bread freezes well; wrap in plastic wrap and aluminum foil.)
Hi bdubscafe!
Butter flavoring is usually right next to the vanilla, almond, lemon, mint, etc, extracts and flavorings. Honestly, though, even though I have butter flavoring sometimes I omit it (and just add a touch more of almond extract) because I'm not convinced that I even like the bread better with the butter flavoring. In my book, it's optional. 🙂 Now, if there was a secret to the recipe, I would say it was the almond extract. The almond extract is definitely NOT optional! 🙂 And neither is the yummy glaze!
I'm glad you're trying this recipe. It is sooooo good. Now I'm in the mood to make it, just from talking about it. 🙂
Erin-Where do you get Butter Flavoring? Is it by the vanilla and almond extract? Could I substitute real butter for this instead? Or is that the secret to the recipe 😉
Mmmm–this bread is so good!!