Poppyseed Bread With Glaze Recipes
POPPY SEED BREAD WITH ORANGE GLAZE
My neighbor gave me this recipe, and I love that it makes two loaves. We usually eat one and then give the other away or freeze it for later. The glaze complements the bread perfectly. -Heather Frese, Albany, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, oil, poppy seeds, butter flavoring and extracts. Stir into dry ingredients just until moistened., Transfer to 2 greased and floured 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 190 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CHERYL'S POPPY SEED BREAD WITH GLAZE
This delicious quick bread recipe is very moist and very sweet- more like a cake than a bread. A former neighbor of mine shared this recipe with me after we received a loaf as a holiday gift. Thank you Cheryl!
Provided by HeatherFeather
Categories Quick Breads
Time 1h15m
Yield 2 loaves quick bread, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 F degrees.
- Grease and flour two regular size loaf pans.
- Combine flour, baking soda, and salt in a large bowl and whisk together.
- In another bowl, combine sugar, eggs, and oil.
- Add the flour mixture alternately with the milk into the egg mixture, mixing between each addition by hand.
- Stir in poppyseeds (yes, it really is 1 1/2 Tbsp) and flavorings.
- Pour into prepared loaf pans and bake at 350 F for 1 hour, or until cake tests done (you may need another 15 minutes baking time).
- When baked, set the loaf pans on a rack (leaving loaves in pans).
- Combine glaze ingredients and pour all over the still warm loaves (if you like, poke holes in the surface with a skewer before pouring glaze so that it leaks into the bread).
- The center of the bread will be very, very moist- almost wet from the glaze.
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