Mom’s Poppy Seed Bread – With Orange Glaze




This post may contain affiliate links. Please read my disclosure policy.

Poppy Seed Bread Recipe With Easy Orange Glaze

Growing up, food and mealtime took priority in our house. My mom cooked for us always – I rarely remember eating out unless we were on vacation, and even then my fondest memories are of us kids indulging in cable TV (we weren’t allowed to have that at home!) while mom cooked dinner in the kitchenette at the motel. Now that I am home with my kids, I realize that not only is it a huge time sacrifice to cook three meals a day, but there is so much work involved in managing the kitchen- planning meals, shopping, putting food away, budgeting, dishes… so many parts to keep track of!

All of this to say that I’m super thankful for the countless hours my mom spent in the kitchen. She taught us healthy eating habits and manners, and those traditions surrounding family mealtimes carry on as a huge priority here at Casa Pura Vida.

But. We have a newly picky Big Sister (I have a lot of theories on why this is, but that’s another post!). And while I do try very hard not to pander to her every food desire, it does bring me joy when I feed her something she LOVES. I was running out of breakfast ideas (we’ve had a LOT of raisin bran muffins lately!) that didn’t involve me making waffles from scratch (these waffles from Something Swanky are super easy, but ur waffle iron is NOT self-cleaning!) until I remembered… Mom’s Poppy Seed bread! I made a batch (2 loaves) and everyone loved it! Another mom recipe for the win! Here’s the recipe:

I love the crusty glaze as it cools, and how the edges of the bread are a bit browned even though the middle is soft. YUM.

I love the crusty glaze as it cools, and how the edges of the bread are a bit browned even though the middle is soft. YUM.

Time: 1 hour 10 minutes. Hands on: 20 minutes

Yield: two loaves

Ingredients:

For the bread:

  • 3 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 egg
  • 2 egg whites
  • 1 1/2 cup milk
  • 3/4 cup oil
  • 1 1/2 t baking powder
  • 1 1/2 T poppy seeds
  • 1 1/2 t vanilla extract
  • 1 1/2 t almond extract

For the glaze:

  • 1/4 cup orange juice
  • 3/4 cup granulated white sugar
  • 1 t vanilla extract

Mix all ingredients together. I do this by hand and there are a few lumps in the dough before I put it into the pans, but it hasn’t been a problem texture-wise when I bake. You could also mix with the electric mixer.  You can’t over mix this, really.

Divide batter evenly between two lightly greased loaf pans. Bake for 50-60 minutes – until the cakes are golden brown, and a toothpick comes out clean when inserted. Allow cakes to cool in the pan before drizzling with glaze. To make the glaze, bring all glaze ingredients together to a boil and stir until sugar has dissolved.  After drizzling the hot glaze on the bread, I like to let the glaze cool a bit before in the pan before I cut and serve. It gets a little crusty on top and is SO YUMMY. Enjoy this bread with eggs and coffee in the morning, or with a cup of hot coffee in the afternoon (Costa Rican style)!

Just imagine this with a cup of your favorite hot bevy...

Just imagine this with a cup of your favorite hot bevy…


You Might Also Like