I like quickbreads, as you can probably tell, and that probably means that I’m lazy. In my defense, I usually make stuff depending on what I’m trying to use up in my fridge or pantry. This time, I wanted to use up milk and oranges. Oh, and then I only had a teeny bit of almond extract left so that’s what I put in. The result is a wonderful breakfast bread, light and perfect with coffee.

Orange Poppy Bread 2

Glazed Poppy Bread

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon + 1 teaspoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1 rounded teaspoon orange zest
  • 1 teaspoon vanilla extract
  • scant 1/2 teaspoon almond extract

Glaze (optional)

  • 2 tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • 3/4 – 1 cup confectioner’s sugar

1. Preheat oven to 350 degrees F (325 degrees F with convection). Grease a 9″ loaf pan.
2. In a large bowl, stir together flour, sugar, poppy seeds, baking powder, and salt. Set aside.
3. In a medium sized bowl, stir together milk, oil, eggs, almond extract, vanilla extract, and zest.
4. Mix wet ingredients into dry ingredients just until combined. Pour into prepared pan.
5. Bake for 50-60 minutes, or until toothpick comes out clean. Let it rest in the pan for 5 minutes. At this time, mix together the orange juice and vanilla extract. Slowly mix in confectioner’s sugar while whisking. I used 3/4 cup confectioner’s sugar but you can go up to 1 cup.
6. Poke holes in the poppy bread and pour glaze on top (optional).

Orange Poppy Bread

posted by jessica at 09:01 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.