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)
Yields
2 Servings
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