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!”
My Mom's Poppy Seed Bread
1 recipe photo
READY IN:1hr 30mins |
|
YIELD:2 loaves |
UNITS:US |
Ingredients Nutrition
- 3 cups flour
- 2 1⁄2 cups sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups milk
- 1 cup oil, plus
- 2 tablespoons oil
- 3 tablespoons poppy seeds
- 3 eggs
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 teaspoons almond extract
Glaze
- 1⁄4 cup butter
- 1⁄2 cup orange juice
- 3⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon almond extract
Directions
- Blend dry ingredients with milk and oil, beat eggs in thoroughly and add flavorings.
- Pour into 2 greased bread loaf pans. Make sure pans are greased to prevent sticking or even better, use a non-stick pan.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Test with toothpick.
- Meanwhile, melt butter, add juice, sugar, vanilla and almond extract.
- Bring to a boil.
- Remain warm.
- When bread is done, drag a knife around edges of your pan, poke holes with a fork in random pattern.
- Drizzle glaze over and in cake.
- Cool thoroughly.
- Wrap in Saran Wrap.
- Refrigerate or freeze.
- Could also make muffins or smaller loaves.
My Mom's Poppy Seed Bread