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Almond Poppyseed Bread (with Orange Glaze)

5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr


  • 3 ½ cups flour
  • 1 ½ tsp salt
  • 1 ½ tsp baking powder
  • 3 egs
  • 1 ½ cups milk
  • 2 ½ cups sugar
  • 1 TBS water
  • ½ cup oil
  • ½ cup unsweetened applesauce
  • ½ cup butter plus 2 tsp. melted
  • 1 ½ tsp vanilla
  • 1 tsp almond extract
  • 1 TBS poppy seeds

Orange Glaze

  • cup orange juice concentrate
  • ½ tsp almond extract
  • 1 tsp vanilla
  • 1 cup powdered sugar


  • Preheat the oven to 350.
  • Grease medium sized loaf pans and set aside. I really enjoy using disposable aluminum pans. I find the 8″ x 3.75″ x 2.38 size to be absolutely perfect. I reuse them multiple times.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together all of the dry ingredients.
  • Once the dry ingredients are fully incorporated, add in the melted butter, oil, water, eggs, applesauce, and extracts.
  • Mix together and then scrape down the sides of the bowl with a mixing spoon.
  • Turn the mixer down to low speed and slowly add in the milk. Once the milk is all in, make sure to scrape down the sides and bottom of the bowl.
  • Add in the poppy seeds and mix until the batter looks silky smooth. About 1-2 minutes.
  • Divide and pour the batter into 3 medium-sized loaf pans. Bake for 1 hour.
  • Once the loaves come out, poke the tops with a fork.
  • Whisk together the orange juice concentrate (fresh squeezed orange juice can work in a pinch-it just may not be as strong in orange flavor), extracts, and powdered sugar.
  • Pour over the tops of the loaves and let is soak in for 10 minutes. Remove from pans and let the loaves completely cool before cutting into them.