Poppyseed Bread


Poppyseed Bread

Submitted by: Phyllis Kemp, Corn Belt Energy Corporation
Servings 24


  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 2-1/2 cups granulated sugar
  • 1-1/2 teaspoons vanilla
  • 1-1/2 cups milk
  • 1-1/2 tablespoons poppyseeds
  • 1-1/2 teaspoons almond extract
  • 1-1/3 cups vegetable oil
  • 3 eggs


  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 2 teaspoons melted butter
  • 1/4 cup orange juice
  • 1/2 teaspoon almond extract


  • Preheat oven to 350 F. In large mixing bowl, combine all bread ingredients together for 2 minutes. Grease and flour two loaf pans. Divide batter evenly between pans. Bake for 1 hour 15 minutes. Meanwhile, combine glaze ingredients and mix well to dissolve sugar. Remove loaves from oven. Run a knife around edges of loaves in pans. Pour glaze over hot baked loaves and allow to completely soak up glaze and cool about 20 minutes before turning loaves onto plastic wrap. Once completely cooled, wrap in plastic and store in gallon-size zip lock bags to ensure good storage. May be frozen for future use. Editor’s note: I heated the glaze ingredients to dissolve the sugar.


Nutrition information: 249 calories; 10.3g fat; 112mg sodium; 37.9g carbohydrates; 2.7g protein.