Cheryl'S Poppy Seed Bread With Glaze Recipe

Name: Cheryl'S Poppy Seed Bread With Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt (or less, I use half); 3 eggs; 2 1/2 cups sugar; 1 1/8 cups vegetable oil; 1 1/2 cups milk; 1 1/2 tablespoons poppy seeds; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons almond extract; 1 1/2 teaspoons butter flavor extract; Glaze; 1/4 cup orange juice; 3/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 teaspoon butter flavor extract

Servings: persons

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt (or less, I use half)
3 eggs
2 1/2 cups sugar
1 1/8 cups vegetable oil
1 1/2 cups milk
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavor extract
Glaze
1/4 cup orange juice
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter flavor extract

1
Preheat oven to 350 F degrees.
2
Grease and flour two regular size loaf pans.
3
Combine flour, baking soda, and salt in a large bowl and whisk together.
4
In another bowl, combine sugar, eggs, and oil.
5
Add the flour mixture alternately with the milk into the egg mixture, mixing between each addition by hand.
6
Stir in poppyseeds (yes, it really is 1 1/2 Tbsp) and flavorings.
7
Pour into prepared loaf pans and bake at 350 F for 1 hour, or until cake tests done (you may need another 15 minutes baking time).
8
When baked, set the loaf pans on a rack (leaving loaves in pans).
9
Combine glaze ingredients and pour all over the still warm loaves (if you like, poke holes in the surface with a skewer before pouring glaze so that it leaks into the bread).
10
The center of the bread will be very, very moist- almost wet from the glaze.

1707

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt (or less, I use half), 3 eggs, and more.

Yes, Cheryl'S Poppy Seed Bread With Glaze falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheryl'S Poppy Seed Bread With Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions