From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Sweet Poppy Bread
Instructions
1
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Preheat oven to 350* F. Butter and flour a 1 lb. loaf pan. Set aside.
2
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In a small mixing bowl, whisk together the flour, salt, and baking powder. In a medium bowl, stir together the eggs, milk, canola oil, sugar, poppy seeds, vanilla extract, and almond extract. Gently fold the flour mixture into the sugar mixture in two batches until just mixed.
3
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Pour the batter into the prepared pan and bake, checking for doneness at 50 minutes. It may take up to 1 hour + 15 minutes to bake. It will be ready when a cake tester comes out clean. Flip the loaf onto a cooling rack and let it cool to room temperature.
4
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While the loaf is baking, prepare the glaze. Mix all the glaze ingredients together until smooth. Add more milk if the glaze is too thick. Pour over the cooled loaf and garnish with more poppy seeds.
My Calorie Intake
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Tips & Tricks (5)
- Poppy Seed Distribution Magic 🌱Toss poppy seeds in a small amount of flour before adding to the batter to prevent them from sinking to the bottom of the bread during baking.
- Moisture Mastery 💧For an extra moist bread, replace half the canola oil with Greek yogurt or sour cream to add richness and prevent dryness.
- Extract Enhancement 🧪Toast your poppy seeds lightly before adding them to the batter to release their nutty flavor and complement the almond and vanilla extracts.
- Glaze Like a Pro 🍬Let the bread cool completely before glazing to prevent the powdered sugar glaze from absorbing into the bread and losing its beautiful drizzled appearance.
- Storage Secret 📦Wrap the cooled bread tightly in plastic wrap and store at room temperature with a slice of bread to maintain moisture for up to 4 days.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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