Poppy Seed Bread with Citrus Glaze
A wonderful, sweet bread with a touch of lemon and orange, perfect for breakfasts or an afternoon snack.
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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.
Notes
I highly recommend lining the bottom of your loaf pans with parchment paper or even wax paper. It’s insurance of turning out a full loaf and not pieces stuck to the bottom of your pan. There’s nothing worse than planning to give the loaves away, and some of the bread stuck in the pan. It’s a minor step in the long run.
The loaves can be frozen up to 3 months. Wrap them well and place in an airtight container or in two layers of zip-top freezer bags. Be sure to label the contents and date.
Nutrition Facts
Poppy Seed Bread with Citrus Glaze
Amount per Serving
Calories
338.13
% Daily Value*
Fat
17.46
g
27
%
Saturated Fat
4.75
g
30
%
Polyunsaturated Fat
2.25
g
Monounsaturated Fat
9.51
g
Cholesterol
42.04
mg
14
%
Sodium
207.84
mg
9
%
Potassium
72.13
mg
2
%
Carbohydrates
42.2
g
14
%
Fiber
0.77
g
3
%
Sugar
27.31
g
30
%
Protein
3.84
g
8
%
Vitamin C
0.28
mg
0
%
Calcium
79.06
mg
8
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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