This quick poppy seed bread is rich and buttery and oh, so divine. I can't believe I haven't posted this recipe until now as I make it all the time. Perfect for that Mother's Day brunch, spring luncheon or for anytime as a snack/dessert. I usually make it in mini loaf pans so I can share some with friends. This recipe comes from Mel's Kitchen Cafe.
Glazed Poppy Seed Bread
(Makes 2 regular loaves, 5 mini loaves or lots of muffins)
1 cup vegetable oil
2 1/4 cups granulated sugar
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups milk
1 1/2 tsp pure almond extract
1 1/2 tsp butter extract or 1 tbsp melted butter
1 1/2 tsp pure vanilla extract
3 Tbsp poppy seeds
1/4 cup orange juice
3/4 cup granulated sugar
3/4 tsp pure vanilla extract
3/4 tsp pure almond extract
3/4 tsp butter extract or 1/2 Tbsp melted butter
Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.
In a large bowl, whisk together the eggs and oil. In a medium-sized bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.
Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes, checking often the last 10 minutes of baking to ensure the bread doesn't overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.
While the bread is baking, combine the glaze ingredients and mix well. Set aside.
Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.