As I write this, I’ve got two loaves of Poppy Seed Bread in the oven. It’s really cold here today and my favorite things on cold days are baking, making a cozy meal, and hot chocolate by the fire. (Check out my insanely good hot chocolate recipe here).This is my favorite bread recipe and my kids love it too. One of these days I might try to “healthify” it, but its just so delicious and reminds me of when I was a kid. My Mom always served it with Tater Tot Casserole, and I do too! It’s an icy, snowy, cold winter day, so Tater Tot Casserole and Poppy Seed Bread is the perfect comfort meal for tonight. Tater Tot Casserole gives my kids plenty of good nutrients, so I don’t worry about them having a little of this yummy bread along side. It’s all about balance, right?! This recipe makes 2 loaves, so I typically bake both and then freeze the second loaf. Although sometimes they don’t last long enough to do that!
Poppyseed Bread
Ingredients
For the bread
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
2 1/2 cup sugar
1 1/2 tsp vanilla
1 1/2 cups milk
1 1/3 cups extra light olive oil
1 1/2 Tbsp poppyseed
3 eggs
1 1/2 tsp almond flavoring
For the glaze
3/4 cup sugar
1/4 cup orange juice
1/2 tsp vanilla
1/2 tsp almond flavoring
1 Tbsp melted butter
Instructions
Preheat the oven to 350 degrees. Combine all ingredients for the bread together in a mixer. Grease and flour two bread pans. Divide the bread batter evenly among the two pans. Bake at 350 for 1 hour 15 minutes.
When the bread comes out of the oven, mix the ingredients for the glaze with a whisk. Pour half of the glaze over each loaf of bread, while still warm and in the pan. Let cool and turn out the loaves of bread.