This orange-almond flavored poppy seed bread is so irresistible, you can't make just one loaf!

Peyton
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Glaze:

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.

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  • Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

  • Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.

Nutrition Facts

533 calories; 23.1 g total fat; 49 mg cholesterol; 383 mg sodium. 76.4 g carbohydrates; 6 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2014
The "one large loaf" pan I believe is referring to a tube pan as that would be the only pan large enough to hold this much batter and have a quick bread shape when sliced. However that thought came to me after I had baked them in two loaf pans. Either way this is a beautiful poppy seed bread that has a perfect crumb texture. Definitely the best quick bread recipe I ve made that does not use instant pudding. Read More
(8)
18 Ratings
  • 5 star values: 18
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2014
The "one large loaf" pan I believe is referring to a tube pan as that would be the only pan large enough to hold this much batter and have a quick bread shape when sliced. However that thought came to me after I had baked them in two loaf pans. Either way this is a beautiful poppy seed bread that has a perfect crumb texture. Definitely the best quick bread recipe I ve made that does not use instant pudding. Read More
(8)
Rating: 5 stars
01/08/2014
The "one large loaf" pan I believe is referring to a tube pan as that would be the only pan large enough to hold this much batter and have a quick bread shape when sliced. However that thought came to me after I had baked them in two loaf pans. Either way this is a beautiful poppy seed bread that has a perfect crumb texture. Definitely the best quick bread recipe I ve made that does not use instant pudding. Read More
(8)
Rating: 5 stars
11/25/2013
This recipe definitely yields more than "one" large loaf. Upon final mixing I was a bit skeptical due to the watery consistency of the batter. Tin foil loaf pans from the grocery store tend to bake the most beautiful quick breads (at least for me) so I used three 8" x 3.75" pans. I prepped each one with a light coating of baking spray and filled them one-third full. To my surprise they raised like they should high in the center and golden around the edges. This recipe delivers a great punch of flavors and perfect texture. You won't be sorry on this one! Read More
(6)
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Rating: 5 stars
04/20/2013
I've been making this same recipe for years and it is a really good. My recipe calls for two 8 1/2 X 4 1/2 pans instead of one large pan. The only other thing I might add is that I heat the glaze to dissolve the sugar then brush the warm glaze on all sides of the loaves with a pastry brush. The extracts really make this bread so don't leave any of them out. Read More
(4)
Rating: 5 stars
04/24/2013
Been making this for years and have been asked numerous times for the recipe. I use 2 loaf pans or 6 mini. Read More
(4)
Rating: 5 stars
09/12/2013
I used two loaf pans as suggested by reviewers. Sorry didn't have any almond extract but used another favorite of mine. I suggest some orange zest if you like and fresh squeezed O.J. or good quality juice otherwise. I made about half the glaze for pouring and made up a little heavier powdered sugar glaze for a drizzling pattern. Good tasting bread. Read More
(4)
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Rating: 5 stars
12/24/2015
I make this every Christmas it is a special request from my daughter. The differences is I take out the butter flavor and I put it in 5 small loaf pans so I can take to friends and family at Christmas time. Read More
(2)
Rating: 5 stars
04/19/2017
I followed the recipe exactly and used a black teflon coated bundt pan. The top looked like the picture but the part in the pan turned darker. Now I remember hearing that dark cake pans also make cakes come out darker. I wonder if Ana Frodella also used a dark pan? Read More
(2)
Rating: 5 stars
12/20/2015
Best poppy seed bread recipe out there! Don't change a thing...this has been my standby recipe for bake sales and Christmas baking.Make sure you glaze while hot! Read More
(1)
Rating: 5 stars
03/16/2017
This cake has an excellent taste. I too used fresh squeezed orange juice and a little orange zest in the batter and topping. I had one problem though and I hope someone can help me with this. I greased and floured a bundt pan but my cake came out too dark though not overcooked. Can someone tell me what I did wrong. Would that be the result of too much flour or butter or both. I would love for my cake to come out as pretty as the pictures in these reviews not just as tasty. Thanks to the person who posted this recipe and thank you all for any suggestions. Read More
(1)