Glazed Poppy Seed Bread
This glazed poppy seed bread is one of the easiest quick bread recipes. It’s light and fluffy and full of flavor with that delicious glaze!
Cade goes weak in the knees when he sees me, errrr I mean when he sees glazed poppy seed bread. Ok, I’m just kidding about the me part. I hope he does, but he will be sooooo embarrassed I just said that. HA!
I made a batch to give away and I thought, gosh I am short on disposable pans so I’ll just fill them a little more full and pass them out to the ladies that are pregnant around me. NO. NO. NO. NO. What was I thinking?! I now know that the recipe that says to use 6 pans has a reason.
The dang things overflowed all over my oven when I ran upstairs to put our 4 year old down for a nap (yes, she is a nap-aholic and still loves nap time). I came back to an actual fire in the bottom of our oven. Ok, it wasn’t very big but it did have leaping flames. And you know what? I still ate those ugly loaves and then I whipped up a new batch.
Watch as I prepare the whole thing so you can follow along.
The only problem was that everything was delayed so by the time poor Cade, who has been eating super clean lately, got home the house smelled like glazed poppy seed bread and he was salivating.
It’s like Pavlov’s theory, instead of a bell it’s a smell (gosh, I’m such a poet) and poor Cade couldn’t resist cutting into a loaf. And you know what, I secretly love when he can’t resist something I’ve made even if he did ruin a day of healthy eating.
Glazed Poppy Seed Bread
Just like muffins or any other quick bread recipe, make sure that you don’t over mix the batter. It gets pretty tempting to keep whisking away at that beautiful, luscious batter, but the more you mix the more your bread will suffer.
The glaze is a simple combination of butter, sugar, orange juice and a few extracts. Don’t skip any of them. Even that tiny amount of butter extract makes a difference.
- 3 Large Eggs
- 2 Cups Sugar
- 1¼ Cup Milk
- ¼ Cup Buttermilk
- 1⅛ Cup Canola Oil
- 1½ Teaspoons Almond Extract
- 1½ Teaspoons Vanilla
- 1½ Teaspoons Butter Flavoring
- 3 Cups Flour
- 1½ Teaspoons Salt
- 1½ Teaspoons Baking Powder
- 1½ Tablespoons Poppy Seeds (I often toss in 2)
- ¾ Cups Sugar
- ¼ Cup Orange Juice
- ½ Teaspoon Almond Extract
- ½ Teaspoon Vanilla Extract
- ⅛ Teaspoon Butter Flavoring
- ¼ Cup Melted, Unsalted Butter
- Preheat the oven to 350 degrees. Spray and dust with flour (put a little flour in after spray, tap the pan as you turn it to coat all sides and the bottom) 6 mini loaf pans.
- In the bowl of a standing mixer, beat the eggs, sugar, milk, buttermilk and oil until combined. Add the almond, butter and vanilla extracts and mix again.
- In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds. Add to the wet ingredients and mix until everything is incorporated. Do not over mix.
- Pour evenly between 6 pans (sometimes I use 5 but NEVER use only 4 pans or you'll have an oven fire), and bake for 55 minutes.
- Allow to sit for a couple of minutes, and then while it's still warm, roll in the glaze and pop back into the pans for delivering to friends and neighbors. Or just wait for the kids to go to bed and eat it all.
- In an 8x8" pan or pie pan, whisk the sugar, orange juice, extracts and butter until smooth. Set aside, whisking again right before rolling the bread in it.
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