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Poppy Seed Bread or Muffins

I have been making this recipe for almost 30 years (and today is 7/3/17). This is called "bread," but it is so sweet it is really a cake and I serve it as a dessert with a dollop of ice cream over each slice. This poppy seed bread tastes best when frozen. Yes! You read that right. I love it best straight from the freezer and sliced.


Put ingredients in a mixer and mix for 2 minutes. (Note, sometimes I make it even easier by using self-rising flour in place of the flour, baking powder, and salt).

3 cups flour (sometimes I use bread flour for one of the cups)

1 1/2 teas baking powder

1 1/2 teas salt

2 1/2 cups sugar

2 tablespoons poppy seeds

3 eggs

1 1/2 cup milk

1 cup cooking oil

1 1/2 teas each vanilla & almond extracts


Pour into 2 loaf pans or 24 muffin tins. Bake at 350 degrees for loaf pans or 20-25 minutes for muffins. I also have pans in between full loaf pans and muffin tins, so use what you have and adjust the time accordingly. For something really easy, try an rectangle baking pan and cut in squares right in the pan. After baking, let cool slightly and remove from pan.


Mix glaze ingredients (this is the best part!)

3 cups powdered sugar

1/4 cup orange juice

1/2 teas vanilla extract

1/2 teas almond extract


Frost with glaze. I put the loaf on a plate and glaze using a kitchen brush. Be sure to glaze all sides as well as the top. As the glaze runs onto the plate, use the brush to pick it up and reapply until all of the glaze remains on the bread. For muffins, you might try dipping the muffin into the glaze.


Place the plate in the freezer. When the bread is semi-frozen enough that the glaze is touchable, place the bread in a plastic bag (for loaf size I use gallon sized bags) and freeze until ready to serve.



Copyright Cheryl Rutledge-Brennecke
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