Poppy Seed Bread with Citrus Glaze
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour, 45 minutes (with cooling time) | Makes: 2 loaves
If you don’t have any recipes that are dear to you, or handed down, today is a good day to begin. Leave a few for future generations. I love to hear peoples’ stories of recipes handed down from family members or dear friends. I recently heard of a yeast roll recipe that was given to only two family members from a great-great grandmother. How precious and what a treasure!
My mom would bake this bread often. It was usually given as gifts for Teacher Appreciation or for holiday gifts, but I remember getting to taste it. I recall seeing her pour the glaze over the warm bread, and it left a sugary topping scented with orange juice. Yumm.
I wanted to change up her recipe just slightly. The glaze here got a little bit of a makeover, and a few other minor changes. There are many, many recipes like my mom’s online, and it is a good recipe. I hope you enjoy baking this Poppy Seed Bread with Citrus Glaze. Give one to brighten someone’s day and keep the other. Delicious eaten for breakfast and for snacking.
My mom’s recipe in her handwriting.
Poppy Seed Bread with Citrus Glaze
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 cups granulated sugar
- 1 1/2 cups buttermilk, room temperature
- 3 large eggs, room temperature
- 3 tablespoons poppy seeds
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup neutral oil avocado, canola, or vegetable oil
- 1/2 cup unsalted butter, melted
Glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/4 cup milk
- few drops vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Grease and line the bottom of 2 standard 9"x5" loaf pans. Set aside.
- In a large bowl combine the flour, salt, baking powder and baking soda. Set aside.
- In a medium bowl whisk the sugar, buttermilk, eggs, poppy seeds, extracts, oil and melted butter.
- Add the wet ingredients to the dry ingredients and gently whisk together until combined and no flour is seen.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 1 hour, depending on your oven. My loaves were done in about 55 minutes. Start checking the loaves at 45 minutes if your oven runs on the hotter side. A toothpoick inserted into the middle of the loaf is the best indicator of doneness. If a few crumbs are attached, pull the loaves out of the oven.
- Once the loaves are out of the oven, make the glaze: In a medium bowl whisk all the glaze ingredients together. The glaze should be quite fluid.
- While the loaves are still hot, pour the glaze over the loaves, diving evenly between the two pans. Allow the loaves to cool and soak up the glaze in their pans for 20 to 30 minutes.
- Turn the bread out onto a platter or cutting board to cool.
- Use a serrated knife to cut into slices and serve while still warm or at room temperature. Personally, I like this bread still warm from the oven.
