Poppy Seed Bread


Yes…you read that name right, “Poppy Seed Bread,” not to be mistaken for “Lemon Poppy Seed Bread.” Don’t fret, though; without the tangy lemon flavor, this bread is even more delectable. Free of the overbearing lemon extract, almond extract comes alive. Flavored with the comfort of almond and drizzled with a sugary coat of frosting, this bread stands above them all. You may surprise yourself to find how much you can actually eat after baking this dessert! Once you set this melt-in-your-mouth confection down on the table, eager hands will attack like vultures. 

Like magic, that loaf will disappear in minutes! You should probably hide a loaf for yourself, or you may not even be able to get a piece! I specifically recommend making a double batch, since seconds and thirds are a must when eating this Poppy Seed Bread.  Happy baking!


2-1/4 cups sugar

1 cup plus 2 tablespoons canola oil

3 eggs

3 tablespoons poppy seeds

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

3 cups King Arthur Unbleached All-  Purpose Flour

1-1/2 teaspoons baking powder

1 teaspoon salt

1-1/2 cups milk

3/4 cup confectioners’ sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract


In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).