Poppy Seed Bread
Can you tell this ol’ recipe has been around for many moons? Two great friends, Kathy and Mary Piper, gave me this recipe many Christmases ago. It’s one of their time-tested favorites during the beautiful holiday season and has become mine, too. This past Christmas, I didn’t get this lovely bread made. I love to make small loaves, wrap it up in red and green and give as gifts. I think this year it will be on my Easter table.
Above are the ingredients you’ll be needing. Everything should be in your pantry, except, perhaps the poppy seed.
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Love making a mess in the kitchen. It makes the family pretty happy as they know something good will be on the table before long. Tip: notice the paper towel by the mixer? I always start with my handy dandy paper towel. It catches the egg drips, wrappers and anything else needed to throw away. Makes clean-up a snap! This recipe is a snap, too…….one of those “dump” ones……………..you’ll see.
- 3 C flour
- 1½ t salt
- 1½ t. baking powder
- 3 eggs
- 1½ C milk
- 1⅛ oil
- 2¼ C sugar
- 1½ t. poppy seed
- 1½ t. vanilla
- 1½ t. butter flavoring
- 1½ t almond extract
- Frosting:
- ¼ C orange juice
- ½ C sugar
- ½ t. vanilla
- ½ t. butter flavoring
- ½ t. almond extract
- Mix together in saucepan over medium until sugar is dissolved.
- Mix all ingredients together---yep, that's what I said---and mix for 4 minutes. Makes 4 small or 2 large loaves.
- Make frosting.
- Cool loaves for 5 minutes. Pour frosting over loaves. Wait 5 more minutes. Remove loaves from pan.
- Note: I might add more poppy seeds and double the frosting recipe for it really makes the bread deliciously moist!
Cool and…..
Serve Up!
