Glazed Poppyseed Bread

poppyseedbread

I homeschool our daughter, and this winter we worked on a Christmas Around the World project for social studies. We came across this recipe for poppyseed bread while studying Hungary. This version is a quick bread and is reminiscent of a homemade yellow cake with added poppyseeds. After baking the bread, a sweet sugar syrup glaze is poured over the top. This glaze adds to the already dewy bread, making it supremely moist. This bread is versatile as it makes the perfect breakfast or even dessert.

Glazed Poppyseed Bread
 
Prep time
Cook time
Total time
 
Serves: 8-12
Ingredients
  • 1 large egg + 1 egg yolk
  • ½ cup vegetable oil
  • 1&1/4 cups granulated sugar
  • ¾ cup whole milk
  • 1 Tablespoon.poppy seeds
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1&1/2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • - - - - - - - - - - -
  • For the glaze:
  • ½ cup granulated sugar
  • ½ cup filtered water
  • ½ teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x5 inch ceramic bread pan.
  2. In a stand mixer, beat the egg and egg yolk. Add the oil and sugar, beating well on medium speed.
  3. Continue beating on medium speed and add the milk, poppy seeds, almond extract, and vanilla extract.
  4. Switch speed to low setting. Add the flour, salt, and baking powder, beating just until well combined. Scrape down sides of bowl with rubber spatula to make sure everything is mixed well. Pour into prepared bread pan.
  5. Bake for 1 hour to 1 hour and 5 minutes, or until toothpick inserted near the center comes out clean.
  6. Let bread cool on wire rack.
  7. Prepare glaze while bread is baking. In a small saucepan, add the sugar and water. Bring to a boil over medium heat, stirring constantly. Continue boiling for 5 minutes or until thickened. Remove from heat and stir in vanilla extract.
  8. When bread is done baking, pour glaze over it evenly. Let glaze soak in bread for 20 minutes before removing from pan and cooling completely on wire rack.
Notes
You may or may not want to use all of the glaze, depending on how moist you wish your bread to be.

 

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