Poppy Seed Bread

  • Yield: 20 to 24 servings

"This recipe came from a dear aunt years ago. It's so well received in my family, a brother-in-law doesn't think his holidays are complete until he has his own loaf!"


1cup plus 2 tablespoons vegetable oil
3 eggs
1 3/4cups sugar
1 1/2cups milk
1 1/2teaspoons almond extract
1 1/2teaspoons vanilla extract
3cups all-purpose flour
1 1/2teaspoons poppy seeds
1 1/2teaspoons baking powder
1 1/2teaspoons salt
2teaspoons butter or margarine
3/4cup sugar
1/4cup orange juice
1/2teaspoon vanilla extract
1/2teaspoon almond extract


  1. Preheat the oven to 350F. Grease two 9 x 5-inch loaf pans or four 4 x 2-inch mini loaf pans.
  2. To prepare the bread, combine the oil and the eggs in a large bowl and whisk until well blended and fluffy. Add the sugar; mix well. Stir in the remaining bread ingredients until just blended. The batter will be very thin.
  3. Pour the batter into the prepared pans. Bake the large loaves for 45 minutes, or until a wooden pick inserted in the center comes out clean. Bake the small loaves for 30 minutes.
  4. To prepare the glaze, combine all of the ingredients in a small saucepan over low heat. Heat until the sugar dissolves, stirring frequently.
  5. Remove the bread from the oven and immediately poke holes in the top with a wooden pick or fork. Pour the glaze evenly over each loaf. Let stand for 15 to 20 minutes before removing the bread from the pans to a wire rack to cool completely.


Recipe by Marsha Baker, Pioneer, Ohio