The best delicious Poppy Seed Bread (cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Poppy Seed Bread (cake) recipe today!
Hello my friends, this Poppy Seed Bread (cake) recipe will not disappoint, I promise! Made with simple ingredients, our Poppy Seed Bread (cake) is amazingly delicious, and addictive, everyone will be asking for more Poppy Seed Bread (cake).
What Makes This Poppy Seed Bread (cake) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Poppy Seed Bread (cake).
Ready to make this Poppy Seed Bread (cake) Recipe? Let’s do it!
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3 c Flour
1 1/2 ts Salt
1 1/2 ts Baking powder
2 1/4 c Sugar
1 1/2 tb Poppy seeds
3 Eggs
1 1/8 c Cooking oil
1 1/2 c Milk
1 1/2 ts Almond extract
1 1/2 ts Vanilla extract
-GLAZE-
1/2 ts Vanilla extract
1/2 ts Butter flavoring
1/2 ts Almond flavoring
1/2 ts Nutmeg
1/4 c Orange juice
3/4 c Powdered sugar (sifted)
Blend all cake ingredients together with a mixer. Pour into greased loaf 9
x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour. Yield: 2 loaves
GLAZE: Mix all glaze ingredients together. Pour over bread when it is done.
NOTE: I use orange/pineapple juice instead of plain orange juice. I’ve had
it made either way and like both versions equally. I just happen to buy the
juice blend regularly and seldom buy plain orange juice. (Nancy) TO BAKE IN
JARS: Grease 5 wide-mouth pint canning jars. Divide dough evenly between
jars. (Jars will be slightly over 1/2 full.) Bake at 325 degrees for 50
minutes. Pull jars out of oven 1 at a time. Pour glaze over hot bread.
Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
The lid will form a vacuum seal as the jar cools. Jars of canned bread may
be stored on the pantry shelf with other canned foods or may be placed in a
freezer. The bread is safe to eat as long as jars remain vacuum sealed and
free of mold growth. (Nancy)
From
Yields
2 Servings
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