Mom’s Poppy Seed Bread

Mom’s Poppy Seed Bread is one of those quick breads that is perfect for breakfast, dessert or as an afternoon snack with a hot cup of coffee.

Does your family have a recipe that brings back sweet memories from the holidays? For us, it’s our  Mom’s Poppy Seed Bread. She would make it around Christmas. She would wrap it up really pretty in plastic wrap and ribbon, and our dad would deliver it to his landlords along with a big plate of Christmas cookies.

Both Barbara and I could eat an entire loaf in one sitting if we let ourselves.

The glaze is the icing on the cake…or bread in this case. It’s a combination of almond, butter and vanilla flavors which is a match made in heaven.

While we suggest enjoying this quick bread anytime of the year, it could very well become your family’s favorite holiday breakfast or the perfect gift for the mail deliverer, your beautician or even your pastor.

The best part of Mom’s Poppy Seed Bread is that you throw all the ingredients together in one bowl and mix!

Mom’s Poppy Seed Bread

5 from 2 votes

Print

Mom's Poppy Seed Bread

Ingredients

• 3 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3 eggs
• 1 cup oil
• 2 1/4 cups sugar
• 1 1/2 cups milk
• 1 1/2 Tablespoons poppy seeds
• 1 1/2 teaspoons almond flavor or almond extract
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons butter flavor or butter extract
• For glaze:
• 1/4 cup orange juice
• 3/4 cup sugar
• 1/2 teaspoon butter flavor
• 1/2 teaspoon almond flavor
• 1 1/2 teaspoons vanilla

Instructions

1. Preheat oven to 350 degrees F.
2. Grease 2 loaf pans and line with wax paper.
3. Mix together flour, salt, baking powder, eggs, oil, sugar, milk, poppy seeds, butter flavor, vanilla and almond flavor for 1 to 2 minutes with a hand mixer or Kitchen aid mixer.
4. Divide the batter into the 2 prepared loaf pans.
5. Bake for 45 to 50 minutes until the top of the bread cracks and is dry.
6. For glaze, mix together orange juice, sugar, butter flavor, almond flavor and vanilla.
7. Make holes in the top of the bread with a fork, and spoon glaze over top while the bread is still warm.

Recipe Notes

We use 9x5-inch loaf pans.
You can also use 8x4-inch loaf pans or mini loaf pans. Just be sure to watch the baking time, especially on the mini loafs.

Referral links used in this post.