Glazed Poppy Seed Bread
This Glazed Poppy Seed Bread is a delightful treat! Sweet, nutty, and irresistibly moist, it’s perfect for breakfast or a snack.
Servings: 8 servings
Ingredients
- 2 cups sugar
- 1 cup oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup milk
- 1 tablespoon poppy seeds
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with oil or non-stick spray to prevent sticking.
- In a large mixing bowl, whisk together the sugar and oil until well combined. Add in the eggs, vanilla extract, almond extract, and milk. Mix until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. This ensures that the leavening agents and flavors are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. To prepare the glaze, mix powdered sugar with a bit of milk until you reach a drizzling consistency. Once the bread has cooled, drizzle the glaze over the top and allow it to set.
Equipment
- Mixing Bowls
- Whisk
- Loaf Pan
- Measuring cups and spoons
- Cooling Rack
- Spatula
Notes
- Store bread in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic and freeze for up to 3 months.
- Thaw at room temperature or warm in the oven to regain texture.