This bread has been one of my favorites since college, and has quickly become my daughter’s favorite too. My college roommate’s mom would send her back to Iowa State with a little loaf of this bread, and I recall being so excited she was sharing her treat with me!
While I got the original recipe from Ann, I have found iterations of it in several cookbooks. I have changed a few things to simplify the recipe. The orange juice glaze just takes this bread over the top.
I have subbed gluten free cup-for-cup flour before, and the texture is close. Favorites are Bob’s Red Mill 1-to-1 or Cup-4-Cup, which was developed by Thomas Keller’s pastry chef from his famed restaurant “The French Laundry”. I still prefer it with all-purpose flour, but use what works for you and your family!
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Ingredients
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 cup oil (I prefer melted coconut, vegetable or canola)
2 1/2 cups sugar
3 eggs
1 1/2 cup milk
2 teaspoons almond extract, divided
2 teaspoons vanilla, divided
1 1/2 tablespoons poppy seeds
1 tablespoon butter, melted
1/4 cup orange juice
3/4 cup powdered sugar
Directions
- Preheat oven to 350 degrees
- Mix together oil, sugar, eggs, 1 1/2 teaspoons each vanilla and almond extract. Add dry ingredients, alternating milk with flour. Mix in poppy seeds.
- Pour mixture evenly into two 9″ x 5″ loaf pans that have been greased and floured (Pam Baking Spray FTW!). Bake for 60 – 70 minutes. Removed from oven and let cool 10 – 15 minutes before removing from pans to cool on a cooling rack.
- While bread is cooling but still warm, mix ingredients for the glaze. Whisk together melted butter, orange juice, powdered sugar, and remaining 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. Brush mixture over top and sides of bread immediately so mixture absorbs while the bread cools.
Pro Tip: put a piece of parchment or wax paper under cooling rack, as glaze will drip onto your counter and makes a mess otherwise!