This irresistibly tender poppy seed bread is a quick and easy treat that pairs a soft, melt-in-your-mouth texture with a bright, citrusy glaze.
Packed with fiber from whole ingredients and plant-based nutrients from milk and eggs, it offers a wholesome boost of energy.
Perfect for everyday breakfasts, snack times, or easy meal prep, it’s both satisfying and simple to make.
Poppy Seed Bread
Equipment
- 2 × 9×5 inch loaf pans
- Stand mixer or large mixing bowl
- Whisk or hand mixer
- Small bowl (for glaze)
- Measuring Cups and Spoons
Ingredients
For the Bread
- 3 cups all-purpose flour
- 1 ½ tsp salt
- 1 ½ tsp baking powder
- 3 large eggs
- 1 ½ cups milk
- 1 1/8 cups vegetable oil
- 2 ¼ cups sugar
- 1 ½ tsp vanilla extract
- 1 ½ tsp almond extract
- 1 ½ tsp butter extract
- 1 ½ tbsp poppy seeds
For the Glaze
- ¾ cup granulated sugar
- ¼ cup orange juice
- ½ tsp almond extract
- ½ tsp vanilla extract
- ½ tsp butter extract
Instructions
- Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare two 9×5-inch loaf pans by greasing them generously with butter or using a non-stick cooking spray. This ensures the bread won’t stick and will release easily once baked. You can also lightly dust the pans with a thin layer of flour for extra insurance.
- Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and 1 ½ teaspoons of baking powder. Mixing the dry ingredients thoroughly at this stage ensures an even rise and consistent texture throughout your bread.
- Mix Wet Ingredients: In a separate bowl, crack 3 large eggs and whisk them lightly. Add 1 ½ cups of milk, 1 1/8 cups of vegetable oil, 2 ¼ cups of sugar, and all extracts: 1 ½ teaspoons each of vanilla, almond, and butter extract. Whisk the mixture until fully combined and slightly frothy. The sugar will start to dissolve, and the extracts will infuse the liquid with flavor.
- Incorporate Dry and Wet Mixtures: Gradually pour the wet ingredients into the dry ingredient mixture while mixing on medium speed using a stand mixer or hand mixer. Mix for 2–3 minutes until a smooth, homogenous batter forms. Scrape down the sides of the bowl as needed to ensure no flour pockets remain.
- Fold in Poppy Seeds: Add 1 ½ tablespoons of poppy seeds to the batter. Using a spatula, gently fold them in until evenly distributed. Folding carefully preserves the batter’s light, airy texture and ensures the poppy seeds are not crushed, keeping their slight crunch and nutty flavor intact.
- Pour Batter into Pans: Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops, ensuring the batter is level. This helps the bread bake evenly and rise uniformly without doming too much in the center.
- Bake the Bread: Place the pans in the preheated oven and bake for 60 minutes. Check for doneness by inserting a toothpick or skewer into the center of a loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. Avoid overbaking to maintain a soft, tender crumb.
- Prepare the Citrus Glaze: While the bread is baking, combine the glaze ingredients in a small bowl: ¾ cup granulated sugar, ¼ cup fresh orange juice, ½ teaspoon each of almond, vanilla, and butter extracts. Whisk until the sugar is fully dissolved and the glaze is smooth. The citrus adds a fresh, bright note that perfectly balances the sweetness of the bread.
- Glaze the Warm Bread: Once the bread is done, remove it from the oven and allow it to cool for about 5–10 minutes. While still warm, carefully pour the glaze evenly over the tops of both loaves. The glaze will seep slightly into the bread, adding moisture and a glossy, sweet finish.
- Cool and Optional Freeze: Allow the glazed bread to cool in the pans for at least 30 minutes. For the best flavor and texture, wrap the cooled loaves tightly in foil and freeze for 24 hours. This step allows the flavors to deepen and the bread to become even more tender. If desired, you can serve immediately after cooling without freezing. Bring frozen bread to room temperature before slicing for the best experience.
Notes
- For an extra moist texture, use room-temperature eggs and milk before mixing.
- Make sure to measure flour accurately—spoon it into the measuring cup and level it off rather than scooping directly. This prevents a dense loaf.
- Folding in poppy seeds gently ensures an even distribution without crushing them.
- The glaze is optional but highly recommended; it adds a beautiful shine and sweet citrus flavor that elevates the bread.
- Freezing the bread for 24 hours after glazing enhances both flavor and texture, making the crumb more tender and the glaze slightly infused.
Chef’s Secrets: Insider Tips For Success
One key to exceptional poppy seed bread is balancing moisture and structure.
Using a combination of oil and milk keeps the crumb soft without being heavy.
Don’t rush the mixing—blend the wet and dry ingredients thoroughly to create a smooth batter, but fold in the poppy seeds carefully.
Preheating the oven is crucial; baking in a fully heated oven ensures even rising and a golden crust.
Lastly, giving the glaze time to soak slightly into the warm bread creates a perfectly sweet, moist finish.
Serving Suggestions: Delicious Ways To Enjoy
This bread is versatile and can be enjoyed at any time of day.
Slice and serve it for breakfast with a pat of butter or a smear of cream cheese.
For an afternoon treat, pair it with a cup of tea or coffee to balance the citrus glaze.
Thin slices also make a delightful base for a light dessert—top with fresh berries, a drizzle of honey, or a dollop of yogurt.
The bread is equally suitable for gifting or sharing at gatherings, thanks to its beautiful presentation.
Storage Tips: Keep Bread Fresh Longer
To maintain optimal freshness, store the bread tightly wrapped in foil or in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the cooled, glazed loaves for up to 1 month.
When ready to enjoy, allow frozen bread to thaw at room temperature for a few hours before slicing.
Avoid refrigerating the bread, as this can dry it out and reduce its tender texture.
Glazed bread will retain its flavor and shine better when stored carefully.
Frequently Asked Questions
1. Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend.
Note that the texture may slightly differ, so bake until a toothpick comes out clean and the bread is firm but tender.
2. Is it necessary to freeze the bread?
Freezing is optional but highly recommended.
It improves flavor and texture, allowing the glaze to absorb into the loaf and making the crumb softer.
You can serve immediately after cooling if preferred.
3. Can I use a different citrus juice for the glaze?
Absolutely! Lemon or lime juice works well in place of orange juice. Adjust the sugar slightly if the fruit is more tart.
4. How do I prevent the bread from sticking to the pan?
Grease your loaf pans thoroughly with butter or non-stick spray, and optionally dust with a thin layer of flour.
Let the bread cool slightly before removing to prevent breaking.
5. Can I double the recipe for more loaves?
Yes, this recipe scales well. Use larger or multiple pans and extend baking time slightly, checking doneness with a toothpick inserted into the center.
Be sure not to overcrowd the oven to maintain even baking.
