Got plans for today? Cancel them. Make this bread instead. Your friends and co-workers will understand, especially if you bring them a sampling of this heavenly bread.
I searched the internet high and low for a replica of Norma’s poppy seed bread recipe. Not because I wasn’t able to get it at her restaurant, but because I didn’t want to eat the quantities I wanted to eat in front of strangers.
If you’ve ever been to Norma’s in Pensacola, you’ll know she serves all her lunch specials with a side of fresh fruit and a slice of poppy seed bread. That’s exactly what you should do with this bread. Right before you help yourself to another slice of poppy seed bread.
This is a perfect brunch recipe, a perfect dessert recipe, a perfect potluck recipe, a perfect gift recipe, a perfect eating-the-whole-loaf-myself-on-a-Tuesday recipe.
(You can find poppy seeds in the spice aisle.)
Make sure you use the biggest bowl you’ve got to mix these ingredients. The recipe makes a lot. A LOT. That means you can make one big loaf for yourself, and three little loaves to spread the love around to the friends and co-workers that you canceled on.
It takes nothing to whip this bread together. The worst part is waiting an hour for it to come out of the oven, especially when the sweet, almond-y aromas takeover your kitchen.
I’ve made this bread with and without the glaze. Usually without, because I’ve devoured the bread before I got around to glazing it. I’m not ashamed.
But the glaze adds a little crunchiness to the crust that gives this bread an extra magical star on the amazing scale. Let’s get a closer look at that crust, shall we?
BRB, un-gifting that third mini loaf from my sister so I can eat it myself.
- 3 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 eggs
- 1 1/8 cups vegetable oil
- 2 1/4 cups sugar
- 1 1/2 cups milk
- 1 1/2 tablespoons poppy seeds
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons butter, melted
- 1/4 cup orange juice (or lemon juice)
- 3/4 cup sugar
- 1/2 teaspoon butter
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease and flour baking pans (makes two large loaves or six small loaves). Mix all the ingredients together and pour into prepared baking pans. Bake for 50-60 minutes for large pans, or 40-45 minutes for small pans, or until a toothpick inserted in the center comes out clean.
- Heat juice, sugar and butter in a small saucepan over medium heat until the butter is melted and the sugar dissolves. Remove from heat and stir in extracts.
- Remove bread from pans and pour glaze over warm bread.
- Good lord, whatever you do, don't look at the calorie count below! How the hell do I turn that feature off?!