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This recipe was featured in Quick Breads and Muffins.
Leah Mercer | CECA
Fragrant, moist and perfect for teatime, this bread is a cinch to make. It keeps well, so you can enjoy slices throughout the week and freeze the second loaf for later—or wrap it up for a pretty housewarming gift.
Shortening, butter or nonstick spray, for the pans
2 1/2 cups sugar
1 1/2 teaspoons salt
3 cups flour, plus more for the pans
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/8 cups vegetable oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons almond extract
1 1/2 tablespoons butter extract
Cook’s Tip: If you want a topping, whisk together 1/4 cup orange juice, 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon butter extract and 1/2 teaspoon almond extract until smooth. Pour glaze over cooled bread.
1. Preheat oven to 350 degrees. Grease and flour two loaf pans and set aside.
2. In a large bowl, beat eggs lightly, then whisk in sugar and salt. In a small bowl, combine flour and baking powder. Add alternately with milk and oil to egg mixture.
3. Stir in poppy seeds and vanilla, almond and butter extracts. Pour into prepared pans and bake 60 minutes or until a toothpick inserted into the center comes out clean.
Makes 2 loaves.