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Almond Poppy Seed Bread

Almond Poppy Seed Bread




32 slices


25 minutes


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  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons Fleischmann's® Baking Powder
  • 1-1/2 tablespoons poppy seed
  • 1-1/2 cups milk (do not use skim milk)
  • 3 eggs
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons pure vanilla extract
  • 1-1/3 cups Mazola® Corn Oil


  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons butter OR margarine



For Bread:

  1. Grease and flour two 9 x 5-inch loaf pans (or four 7½ x 3¾-inch loaf pans). Preheat oven to 350°F.
  2. Combine flour, sugar, salt, baking powder and poppy seeds in large mixing bowl; set aside. In a separate bowl, combine milk, eggs, vanilla extract, almond extract and oil.
  3. Add oil mixture to dry ingredients. Blend at medium-high speed for 1 minute. Pour batter into prepared loaf pans. Bake for 50 to 60 minutes until loaves are light brown in color and toothpick inserted in center comes out clean.

For Glaze:

  1. Heat sugar, orange juice, vanilla extract, almond extract and butter to boiling in small saucepan over medium-high heat. Pour glaze over hot loaves of bread, in pans. Cool completely in pan. Remove from pans; cover loaves and let sit overnight before serving.


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