Poppyseed Bread with Orange Glaze

You will love this Poppy Seed bread.  With a slight hint of almond, this bread has a light warm texture.  The orange glaze makes it so delicious!

3 eggs

1 1/8 cup vegetable oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 tsp. almond extract

1 1/2 tsp. vanilla

1 1/2 tsp. butter flavoring extract (or 1 1/2 tsp. melted butter can be substituted)

Mix eggs, oil, sugar, milk almond extract, vanilla, and butter extract.

3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1 1/2 T. poppy seeds

Add flour, salt , baking powder and poppy seeds.

Pour into greased and floured bread pans or spray with baking spray with flour.  Makes 2 large loaves or 6 small loaves.

Bake at 350 degrees for 50 – 60 minutes for large pans, less for smaller pans.

GLAZE:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp. almond extract

1/2 tsp. vanilla

1/2 tsp. butter flavor extract (or 1 1/2 tsp. melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on medium heat until sugar dissolves.

Remove bread from pans and let them cool for a little bit.

I put the loaves on a cooling rack on top of a jelly roll pan so I can catch any of the glaze that drips off.  Pour glaze over warm bread.  Use a spatula to scoop up the glaze that runs off and put it back on top of the bread – don’t want to waste any of that goodness!

RECIPE SOURCE: Jean Welbourne (Pinterest)

FULL RECIPE WITHOUT PICTURES —

POPPY SEED BREAD WITH ORANGE GLAZE

3 eggs

1 1/8 cup vegetable oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 tsp. almond extract

1 1/2 tsp. vanilla

1 1/2 tsp. butter flavoring extract (or 1 1/2 tsp. melted butter can be substituted)

3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1 1/2 T. poppy seeds

Mix eggs, oil, sugar, milk almond extract, vanilla, and butter extract.

Add flour, salt , baking powder and poppy seeds.

Pour into greased and floured bread pans or spray with baking spray with flour.  Makes 2 large loaves or 6 small loaves.

Bake at 350 degrees for 50 – 60 minutes for large pans, less for smaller pans.

GLAZE:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp. almond extract

1/2 tsp. vanilla

1/2 tsp. butter flavor extract (or 1 1/2 tsp. melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on medium heat until sugar dissolves.

Remove bread from pans and let them cool for a little bit.

I put the loaves on a cooling rack on top of a jelly roll pan so I can catch any of the glaze that drips off.  Pour glaze over warm bread.  Use a spatula to scoop up the glaze that runs off and put it back on top of the bread – don’t want to waste any of that goodness!

RECIPE SOURCE: Jean Welbourne (Pinterest)