Prize Winning Poppy Seed Bread
A moist, flavorful poppy seed bread with a tender crumb and subtle nutty taste, perfect for breakfast, brunch, or teatime gatherings, appealing to bread lovers and bakers alike.
Ingredients
Instructions
- Combine oil, eggs, and sugar; beat for 2 minutes.
- Combine flour, baking powder, and salt.
- Add dry ingredients to the sugar mixture, alternating with milk, beginning and ending with the dry ingredients.
- Stir in almond extract and poppy seed.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour.
- Pour glaze over the bread after baking.
Tips & Substitutions
For a richer flavor, consider substituting part of the oil with melted butter. If you can't find poppy seeds, chia seeds can be a good alternative. Make sure to beat the mixture well to incorporate air for a lighter texture. If you prefer a sweeter bread, feel free to increase the sugar slightly. This recipe is a delightful addition to your collection of American recipes.
Serving Suggestions
Serve slices of Poppy Seed Bread with a light dusting of powdered sugar or a drizzle of glaze for extra sweetness. It pairs beautifully with freshly brewed coffee or tea for a delightful breakfast or snack. Consider adding a side of Baked Apples And Onions for a unique brunch spread or enjoy it alongside a fruit salad.
Storage & Reheating
Store any leftover Poppy Seed Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze. When ready to enjoy, thaw at room temperature or gently reheat in the oven at a low temperature to retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Poppy Seed Bread contains roughly 288 calories, with 3g protein, 38g carbohydrates, and 14g fat. It is a good source of calcium (17% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. If you prefer a gluten-free option, use a gluten-free all-purpose blend, ensuring it contains a binding agent like xanthan gum to mimic the structure of traditional flour.
What can I use instead of almond extract?
If you're allergic to nuts or prefer a different flavor, vanilla extract is a great substitute for almond extract. It will still provide a lovely aroma and enhance the overall flavor of the bread. You could also try a few drops of lemon extract for a citrusy twist.
How can I tell when the bread is done baking?
To check if the Poppy Seed Bread is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, allow it to bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).