Tuesday, April 19, 2011

Poppy Seed Bread

This poppy seed bread is a favorite in our family. Every time my mother-in-law comes to visit she brings us a loaf. It's one of my husband's favorites and has quickly become one of mine too. It's so sweet, moist and just fluffy enough that it's like cake. So I tell my children it's cake and we eat it for dessert, is we can wait that long.

Poppy Seed Bread
recipe from my mother-in-law


2 1/4 cup sugar
3 eggs
3 cup flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cup milk
1 cup + 2 Tbsp oil
1 1/2 Tbsp poppy seeds
1 1/2 tsp butter flavoring (liquid extract)
1 1/2 tsp almond extract
1 1/2 tsp vanilla

1/2 tsp almond extract
1/2 tsp butter flavoring
1/2 tsp vanilla
1/4 cup orange juice
3/4 - 1 1/2 cup powdered sugar

Pre-Heat oven to 350 degrees.
Grease and flour 3 loaf pans, or 1 large and 4 mini loaf pans

In a large bowl combine sugar and eggs with a hand mixer. Add remaining ingredients and mix.
Bake for 45 minutes or when you gently press on it it pops back up. Or a toothpick comes out clean. The small loaves will be done about 10 minutes sooner than regular loaves. Remove pans from the oven and let rest in pans for about 10 minutes. Once cooled, gently scrape sides of loaves with rubber spatula to loosen from the edges. Gently tilt pan upside down and remove loaf. Cool on cooling rack. Using a pastry brush, spread glaze on all sides of loaves. Once cooled, slice and enjoy!

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