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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!
What Makes A Quick Bread A Quick Bread?
Quick breads are made with a leavening ingredient other than yeast.
Quick breads are called “quick” because they have to be baked or cooked immediately after being mixed.
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!
Can Glazed Poppy Seed Bread Be Frozen?
Yes, wrap well in plastic wrap and foil and freeze for up to 3 months.
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.
Glazed Poppy Seed Bread
Glazed Poppy Seed Bread
Ingredients
For the Bread
- 3 Large Eggs
- 2 Cups Sugar
- 1 1/4 Cup Milk
- 1/4 Cup Buttermilk
- 1 1/8 Cup Canola Oil
- 1 1/2 teaspoons Almond Extract
- 1 1/2 teaspoons Butter Flavoring
- 1 1/2 teaspoons Vanilla
- 3 Cups Flour
- 1 1/2 teaspoons Salt
- 1 1/2 teaspoons Baking Powder
- 1 1/2 Tablespoons Poppy Seeds, I often toss in 2
For the Glaze
- 3/4 Cups Sugar
- 1/4 Cup Orange Juice
- 1/2 teaspoon Almond Extract
- 1/2 teaspoon Vanilla Extract
- 1/8 teaspoon Butter Flavoring
- 1/4 Cup Melted, Unsalted Butter
Instructions
- 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.3 Large Eggs, 2 Cups Sugar, 1 1/4 Cup Milk, 1/4 Cup Buttermilk, 1 1/8 Cup Canola Oil
- Add the almond, butter and vanilla extracts and mix again.1 1/2 teaspoons Almond Extract, 1 1/2 teaspoons Vanilla, 1 1/2 teaspoons Butter Flavoring
- In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds.3 Cups Flour, 1 1/2 teaspoons Salt, 1 1/2 teaspoons Baking Powder, 1 1/2 Tablespoons 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. see note
- 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.
For the Glaze
- In an 8×8″ pan or pie pan, whisk the sugar, orange juice, extracts and butter until smooth.3/4 Cups Sugar, 1/4 Cup Orange Juice, 1/2 teaspoon Almond Extract, 1/2 teaspoon Vanilla Extract, 1/8 teaspoon Butter Flavoring, 1/4 Cup Melted
- Set aside, whisking again right before rolling the bread in it.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How about substituting real melted butter for the oil and leave out butter flavoring? recipe looks great but I never have butter flavoring on hand.
Hi Joey! I’m not confident that this will work because butter has so much water in it which evaporates while baking. The oil is crucial to keeping the bread moist. You can just skip the butter flavoring if you don’t have it.
Hi, I was wondering if I used two regular 9×5 loaf pans if the baking time would remain the same?
Hi Emily! Yes, the time should be the same. Check it at 55 minutes and then more time if needed.
I’ve saved this recipe for awhile now and I just made it today. Why did I wait that long to make this????!!!! This is so good! The glaze! It’s a winner. And yes, you’re right don’t skip the extracts. Thank you for the recipe.
YAY!! Thank you so much Peggy!
Can I use butter extract instead of butter flavoring?
Hi, it’s the same thing. 🙂
I am remiss in not having posted the wonderful outcome from Carrian’s recipe, the first time this treat was devoured. From instinct and also years of baking, I halved the recipe. In my U.S.A. Non-Stick muffin pan, I made 6 “muffins”. For extra insurance of easy muffin removal, I lightly greased the non stick pan wells with Crisco, and then a light spritz of vegetable oil spray. Not only can I report that these “muffins” were outrageous that first time we ate them, I am telling everyone that this morning’s breakfast proved that they freeze like a dream. This recipe is definitely a keeper, not to mention an heirloom recipe if ever there was. Glazing all sides of the 6 muffins let almost every bite have that ethereal sweet “shell” of glaze. Thank you Carrian for sharing this with your readers.
Thank you so much and thanks for adding the extra notes for others who come along!
I was reading through the comments to see if anyone made this into muffins! How long do they bake for? Excited to give it a try!
Hi Becca! Increase the baking temperature to 375 and they will bake for 18-20 minutes. Enjoy!
I know it defeats the recipe title, but can the poppy seeds be omitted? Thanks for taking the time to respond.
Hi Olwyn, You certainly can omit them. 🙂
Love these yummy bread, so easy and delish!
Thank you!