I’ve been enjoying this moist and flavorful Orange Glazed Poppy Seed Bread for a couple years now, thanks to my friend, Jen. She served it for a coffee and girlfriends chat session one morning, and it charmed every single one of us. Its comforting simplicity, topped off with a thin-crusted sweet glaze, has made this quick bread a favorite of mine.
I just recently learned, however, that this recipe should be referred to as:
“Jen’s and Mary’s Orange Glazed Poppy Seed Bread”
It turns out Jen got the recipe from Mary, a woman I got to know many years ago through our church’s MOPS program. Mary is one of those women who inspires you – in a very youthful and joyful way – to be a better mom, wife, and friend. She was a mentor to my group, and I have been so blessed by her.
If you make this bread once, I know you’ll make it again and again. And you’ll have Jen and Mary to thank for that!
Jen’s (& Mary’s!) Orange Glazed Poppy Seed Bread
for the bread:
3 c. flour
2-1/2 c. sugar
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/2 T. poppy seeds
1-1/2 c. milk
1 c. + 2 T. vegetable oil
3 large eggs, slightly beaten
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract
for the glaze:
3/4 c. sugar
1/4 c. orange juice (I like to use freshly squeezed.)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 tsp. unsalted butter, melted and slightly cooled
Preheat oven to 350°. Spray two 8-1/2″ x 4-1/2″ loaf pans with cooking spray and set aside.
In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined.
In a separate medium bowl, combine the rest of the ingredients – the milk, vegetable oil, eggs, vanilla, and almond extract.
Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.
Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes, or until toothpick comes out clean.
While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated. When the baked loaves are removed from the oven, immediately brush the glaze over the warm bread tops. It will seem like alot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once cooled. Cool loaves about 20 minutes. Then run a knife around the edges of the pans before removing bread from pans.
Source: the recipe box of my friend, Jen Reinhard – and originally from Mary Nesvig
I’m linking up with the following:
Cheryl at TidyMom for I’m Lovin’ It (Jo Totes camera bag giveaway)
Allison at Alli ‘n Son for Sweet Tooth Friday (Homemade Coffee Creamer)
Robyn at Add a Pinch for Mingle Monday (Salmon Eggs Benedict)
Rachel at A Southern Fairytale for Mouthwatering Monday (Cranberry Raisin Bran Muffins)