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Orange Vanilla Poppy Seed Bread

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Fall is so close yet so far away (temperature wise) for me.  I am dreaming of fall baking so yesterday I thought this Poppy Seed Bread would be a great addition to Sunday dinner.  I love this bread/cake and the versatility of it. It can be a great addition to your breakfast or brunch, or baked in a bundt pan it can be a fancy dessert (great for showers), or put it in a loaf pan for a great giveaway to a friend. So many possibilities!  To make it even better this is a pretty simple recipe!

To start preheat your oven to 350 degrees.  In a large bowl whisk together your flour, sugar, salt, and baking powder and set aside.

In the bowl of your mixer add the eggs, orange juice, milk, oil, vanilla extract, almond extract, and butter flavoring.  

Mix on low with the whisk attachment for about 1 minute.

Carefully pour in your flour mixture.  Mix on low until the flour starts to combine and then turn up your mixer to medium and mix for about 2 minutes.  Add the poppy seeds and mix on low until combined.   Spray your bundt pan with cooking spray, or 2 large or 4 small loaf pans, and pour in your batter.  For a bundt pan bake for 65-70  minutes.  For 2 large loaf pans bake for about 60 minutes or until a toothpick comes out clean.  Adjust the time down for the smaller loaf pans.  

When the bread is done transfer the pan to a cooling rack and cool for 20 minutes.  Then take a knife and carefully run it around the sides of the pan.  Invert it on to the cooling rack to cool for an additional 30 minutes.  While the bread is cooling mix up your glaze.  Here is what you will need.  Whisk it all together in a small bowl.   

Before transferring the bread to my serving plate I turned it back over and took a knife to even out the top (what will be the bottom when turned over) so that my bread will sit flat on my serving plate.  You don’t have to do this step if you don’t want.  You can see in the above picture how it would not have sat flat.  Then transfer the bread to your serving plate and spoon on the glorious glaze.  Just let is ooze down all the sides. 

Give this a try in the coming week and let me know what you think!

I would love if you would join my Friday link-up party!

Orange Vanilla Poppy Seed Bread
 
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This is great for adding to breakfast/brunch or it makes a yummy dessert!
Author:
Ingredients
  • Bread
  • 3 cups flour
  • 2 cups sugar
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 3 eggs
  • 1 cup orange juice
  • ½ cup whole milk
  • 1⅛ cups vegetable oil
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
  • 1½ teaspoons butter flavoring
  • 1 Tablespoon poppy seeds
  • Glaze
  • ¾ cup white sugar
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a large bowl whisk together your flour, sugar, salt, and baking powder and set aside.
  3. In the bowl of your mixer add the eggs, orange juice, milk, oil, vanilla extract, almond extract, and butter flavoring.
  4. Mix on low with the whisk attachment for about 1 minute.
  5. Carefully pour in your flour mixture. Mix on low until the flour starts to combine and then turn up your mixer to medium and mix for about 2 minutes.
  6. Add the poppy seeds and mix on low until combined.
  7. Spray your bundt pan with cooking spray, or 2 large or 4 small loaf pans, and pour in your batter.
  8. For a bundt pan bake for 65-70 minutes. For 2 large loaf pans bake for about 60 minutes or until a toothpick comes out clean. Adjust the time down for the smaller loaf pans.
  9. When the bread is done transfer the pan to a cooling rack and cool for 20 minutes. Then take a knife and carefully run it around the sides. Invert it on to the cooling rack to cool for an additional 30 minutes.
  10. While the bread is cooling mix up your glaze.
  11. Whisk together in a small bowl the sugar, orange juice, vanilla extract, and almond extract.
  12. Before transferring the bread to a serving plate I turned it back over and took a knife to even out the top (what will be the bottom when turned over) so that my bread will sit flat on my serving plate. You don't have to do this step if you don't want and would only need to do this when using a bundt pan. Then transfer the bread to your serving plate and spoon on the glorious glaze. Just let is ooze down all the sides.
  13. Store in a covered cake stand or cover with foil.

 

Miz Helen’s Country Cottage

 

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Comments

  1. This cake looks moist and delicious! We love orange poppy seed cake or bread.. and the vanilla would make it even better! 🙂

    Reply

  11. Congratulations!
    Your post is featured on Full Plate Thursday this week. We have pinned it to our Features board and thank you so much for sharing with us. Enjoy your weekend and your new Red Plate!
    Miz Helen

    Reply

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