RCI-BR.003.0283.001

My Mom's Poppy Seed Bread

This recipe was given to me by my friend, Tracy Wernsman. It is very yummy and I know holds a special place in her heart. Enjoy!

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 350°F (175°C). Grease two loaf pans with the 2 tablespoons of oil, ensuring they are well coated on the bottom and sides.
2
Combine 3 cups flour, 2 1/2 cups sugar, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt in a large mixing bowl, whisking together until evenly distributed.
3
In a separate bowl, whisk together 3 eggs, 1 1/2 cups milk, 1 cup oil, 1 1/2 teaspoons vanilla, and 1 1/2 teaspoons almond extract until well combined.
4
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter should be slightly lumpy.
2 minutes
5
Fold the 3 tablespoons poppy seeds into the batter gently using a spatula, distributing them evenly throughout.
6
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
7
Bake for 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs.
60 minutes
8
While the bread bakes, prepare the glaze by combining 1/4 cup butter, 1/2 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon almond extract in a small saucepan.
9
Heat the glaze mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
5 minutes
10
Remove the loaves from the oven and let them cool in the pans for 5 minutes before turning out onto a wire rack.
11
While the loaves are still slightly warm, pierce the top surface of each loaf all over with a fork or skewer to help the glaze absorb.
12
Pour the warm orange-almond glaze evenly over the top of each loaf, allowing it to drip down the sides, and let cool completely before serving.

What Makes This Variant Distinct

  • Original variant

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