Cook the Book: Poppy Seed Bread

This recipe is based on one given to me by CIA alumna and former schooner chef Dana Degenhardt.  I often use this recipe as a lunch dessert.  I pour the batter into a 9 x 13-inch pan and make a cake.  You can make muffins with this recipe as well.

Poppy Seed Bread

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 1/2 cups sugar
1 1/2 cups milk
3 large eggs, beaten
1 cup vegetable oil
5 tablespoons whole dry poppy seeds
2 teaspoons vanilla extract
2 teaspoons almond extract


2 1/2 tablespoons sugar
1 tablespoon orange juice
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 tablespoon butter


Preheat oven to 350°.  Grease two loaf pans. In a large bowl, sift together the flour, salt, baking powder, and sugar. Add the remaining bread ingredients and beat for 2 minutes. Divide the batter into the greased loaf pans; bake until bread springs back when lightly pressed, about 1 hour 15 minutes.


Bring all the glaze ingredients to a boil; reduce heat and simmer until the sugar dissolves. Pour the glaze over the hot bread while the bread is still in the pan. Cool completely before removing it from the pan.

Makes 2 loaves.

Photo by Ben Krebs.

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