Poppy Seed Bread Mix Recipes

POPPY SEED BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

POPPY SEED BREAD

Steps:

• In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
• In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
• Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.

POPPY SEED BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.
• Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
• Bake for one hour. Cool on wire racks.

GLAZED POPPY SEED BREAD

Steps:

• Preheat the oven to 350 degrees.
• Spray and dust with flour (put a little flour in after spray, tap the pan as you turn it to coat all sides and the bottom) 6 mini loaf pans.
• In the bowl of a standing mixer, beat the eggs, sugar, milk, buttermilk and oil until combined.
• Add the almond, butter and vanilla extracts and mix again.
• In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds.
• Add to the wet ingredients and mix until everything is incorporated. Do not over mix.
• Pour evenly between 6 pans (sometimes I use 5 but NEVER use only 4 pans or you'll have an oven fire), and bake for 55 minutes. see note
• Allow to sit for a couple of minutes, and then while it's still warm, roll in the glaze and pop back into the pans for delivering to friends and neighbors.
• Or just wait for the kids to go to bed and eat it all.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
• Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
• Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
• *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
• Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

POPPY SEED QUICK BREAD

Steps:

• Beat cake mix, oil, pudding mix, and eggs until well blended.
• Stir in water, poppy seeds and lemon extract.
• Pour into 2 well greased loaf pans.
• Bake at 350°F for approximately 40 minutes or until they test done.

NORMA'S POPPY SEED BREAD

Steps:

• Combine the sugar, oil, eggs, evaporated milk and vanilla in a mixing bowl and beat until smooth.
• Sift the flour, baking powder and salt together.
• Add to the sugar mixture and mix well. Add the poppy seeds and mix well. Spoon into 2 greased loaf pans. Bake at 325 degrees for 50 to 60 minutes.

POPPY SEED BREAD WITH LEMON GLAZE AND ALMONDS

Steps:

• Pre-heat oven to 350 degrees. Grease bottom only of two standard 9" x 5" loaf pans.
• Mix dry ingredients together, then add eggs, extracts, milk, and oil and stir together just until all ingredients are moistened, scraping down the sides of the bowl once or twice. If you use a mixer, use low speed. You do not want to over-mix. The mixture will have the consistency of cake batter.
• Pour in loaf pans and bake for approximately one hour until toothpick or cake tester comes out clean.
• Make the glaze while the bread is baking because you will put it on the bread while it's still pretty warm. I like to put the glaze in a small pitcher for easy, even pouring.
• When the bread comes out of the oven and while still in the pan, let it cool for 5 minutes, then poke holes in it with a skewer or fork with skinny tines and pour glaze over the top. If you want to garnish with sliced almonds, glaze lightly, add almonds and glaze again to make the almonds stick.
• Let cool completely in the pan. To remove from pan run knife along edges of the loaf to loosen and turn the pan on side, tap and remove.
• Makes 2 nice loaves that can be cut into 16 slices. Freezes well, in fact, freezing seems to enhance the flavors.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
• Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
• Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
• Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.