This classic recipe for Poppy Seed Loaf makes two large loaves. You will love the almond flavor in this unique and irresistible bread. My mom has been making this quick bread for years, and it is a favorite with the grandkids. She came to visit us recently and even brought a couple of loaves in her suitcase. It reminded me that I wanted to make sure this family favorite was on the blog.
I’m excited for you to try this recipe. I’m even working on a recipe to make it as muffins, so keep your eye out for that. Poppy seeds add just the slightest, tiniest crunch to this soft almond bread, and the top and edges have a unique sweetness that you will love. Everyone needs a loaf of poppy seed bread in their life. I can’t wait to hear how you like it.
More Quick Bread Recipes
- The Best Chocolate Banana Bread
- Pumpkin Chocolate Chip Bread
- Amish Banana Bread
- The Best Ever Zucchini Bread
- Banana Zucchini Bread {Bikini Bread}
- Classic Banana Bread
Step-by-step pictures for how to make Poppy Seed Loaf
Tips for making Poppy Seed Loaf
- Spray pans well or line them with parchment paper. This loaf has a slightly higher sugar ratio than most quick breads, which makes it more likely to stick to the pan.
- Allow the loaves to completely cool before slicing, or they may crumble.
- Cooked loaves (after they are cooled ) can be wrapped and placed in an airtight Ziplock bag and stored in the freezer for up to 3 months.
- You can make this bread in mini loaf pans. You will be able to get 4-5 mini loaves.
- If baking in stone pans, you will likely need to increase the baking time by 10-15 minutes.
BAKER’S TOOLS:
More Recipes from Mom
- 1 cup canola or vegetable oil
- 2¼ cups granulated sugar
- 3 eggs
- 1½ tsp almond extract
- 1 tsp vanilla extract
- 1½ cup milk
- 3 cups all-purpose flour
- ½ tbsp baking powder
- 1¼ tsp salt
- 2 tbsp poppy seeds (scant)
- Preheat the oven to 350 degrees and prepare 2 large loaf pans with a generous spray of cooking spray or line them with parchment paper.
- In a medium-sized mixing bowl, combine the oil, sugar, eggs, almond extract, and vanilla. Mix until completely combined.
- Next, add the milk and mix thoroughly until all of the milk is incorporated.
- In a separate bowl, combine together the flour, baking powder, salt, and poppy seeds. And then add half of the flour mixture to the liquid mixture and stir until just mixed. Add the rest and stir again until just mixed. You want to be careful not to overmix the batter.
- Once mixed, pour the mixture evenly into the two prepared loaf pans.
- Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean from the center of the loaf. If you use stone pans, you will need to increase the cooking time by 10-15 minutes.
- Enjoy!
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