We usually make this bread around Christmas time, but it's good anytime!

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.

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  • Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.

  • To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.

Nutrition Facts

268 calories; protein 3g 6% DV; carbohydrates 38.2g 12% DV; fat 11.6g 18% DV; cholesterol 24.5mg 8% DV; sodium 191.3mg 8% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2006
My husbands co-workers went crazy for this. Just a hint if you want the poppy seeds to be soft soak them in the milk first. Read More
(30)

Most helpful critical review

Rating: 1 stars
02/18/2009
I was disappointed. I thought it would be better because of all the good reviews it got. This stuck to the pans horribly and was way to eggy. Due to that I will be serving it for breakfast and not after dinner. This is not a bread. More like an eggy cake. Read More
(4)
36 Ratings
  • 5 star values: 32
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/01/2006
My husbands co-workers went crazy for this. Just a hint if you want the poppy seeds to be soft soak them in the milk first. Read More
(30)
Rating: 5 stars
11/04/2007
The combination of Butter & Almond extract in this cake is amazing! This is by far the best one yet that I found and made on this site. It is very moist and bakes beautifully in a bundt pan.I have made this many times and made a few minor adjustments to my liking: I always add more poppy seeds as 1 1/2 TBSP stated in the recipe of Poppy seeds is NOT enough to make Poppy Seed Bread. I increased it to 1/4 Cup of the seeds and 1 TBSP more of each of the extracts to suit my taste. I also find that the cake does not need the glaze as it's perfect without it. I just sift Icing sugar on top for presentation. With my minor changes it's perfect and a keeper. Read More
(28)
Rating: 5 stars
07/31/2008
I have been making this bread for Christmas for over 20 years minus the glaze. I add two cups of frozen pie cherries off of my tree. I have used one can of cherries (NOT pie filling) and the result is just as fabulous. Great recipe - thank you for sharing it!! Read More
(15)
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Rating: 5 stars
04/20/2007
This was a delicious quick bread and I even forgot to put the gaze on at the end. Next time I will add the glaze but it was still delicious without it. Also I didn't have any butter favoring but it still was great. I also substituted 1/2 applesauce for the oil. 400 degrees is too high for my oven so I baked at 350 until they were lightly browned and the top was firm to the touch. I baked in six mini loaves. Thank you for the recipe!! Read More
(10)
Rating: 5 stars
09/16/2011
I can't say enough good things about this bread. Every time I've made it it has been delicious and anytime I make it for company I'm hounded mercilessly until I give them a copy of the recipe. I only have two comments to make about the recipe: I always increase the amount of poppy seeds up to 3 tablespoons. I consistently find that the baking time should be increased as well. It usually takes at least 70 minutes for both loaves to get done. Read More
(9)
Rating: 5 stars
03/30/2006
I substituted half splenda/half sugar and half applesauce/half oil to make it a bit healthier and it was fantastic! I didn't add the glaze. It didn't need it as it was moist and sweet! lovely! Read More
(8)
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Rating: 5 stars
12/17/2003
Really good recipe very moist and yummy Read More
(7)
Rating: 5 stars
05/07/2010
I was give this recipe about 20 years ago and since then I have been asked to make it for every event. I have given the recipe (which was called Almond Teacake Bread) to so many people. It is as yummy at breadfast as it is for a dessert. Kids love it!! Read More
(6)
Rating: 5 stars
07/27/2009
Amazing! I never use the glaze and this loaf gets rave reviews every time! One thing I do play with: each time I've added just a tablespoon of Cointreau. Never tried it without it and never tried it with the butter flavouring (I skip it) -- but WOW it's delicious:) Will certainly make it again and again. Read More
(6)
Rating: 1 stars
02/18/2009
I was disappointed. I thought it would be better because of all the good reviews it got. This stuck to the pans horribly and was way to eggy. Due to that I will be serving it for breakfast and not after dinner. This is not a bread. More like an eggy cake. Read More
(4)