Orange Poppy Seed Bread is a moist, sweet loaf cake bursting with sunny orange flavor and the subtle crunch of poppy seeds.
If you love a good citrus loaf cake, this orange poppy seed bread is going to make you very happy. It’s built on a tried-and-true lemon loaf formula that translates beautifully to orange. The result is everything you could want in an orange quick bread ~ tender, moist, and layered with juicy orange flavor.
The combination of orange and poppy seeds is both classic and a little unexpected.
Hints of vanilla and almond add depth and warmth.
A crackly orange glaze seals the deal with a bright, tangy finish.
Can you taste the poppy seeds in orange poppy seed bread?
Yes, it’s not all about the crunch! The flavor of poppy seeds is mild, nutty, and a little earthy. The more you use the bolder the flavor will be in your orange poppy seed bread.
FRESHNESS MATTERS: poppy seeds, like most seeds, are high in delicate oils that can break down over time and take on a rancid flavor.
I buy them in small quantities that I will use within 6 months to a year.
If I have larger amounts of seeds I store them in the refrigerator or freezer.
HOW MANY TO USE: for muffins or a quick bread like this one anywhere from 1-3 tablespoons is standard. I definitely use the full amount and will sometimes use as much as 1/4 cup for impact.
Central and Eastern European recipes use much more, but they grind the seeds first which releases the oils and enhances the flavor. You can do this in your coffee or spice grinder, or a high speed blender.
Preheat your oven to 350F and butter a 9×5 loaf pan. Line with parchment paper for easier removal if you'd like.
In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
In another medium sized mixing bowl, whisk the sugar with the eggs until well combined. Add the melted (and cooled) butter, oil, orange zest, orange juice, half and half, vanilla extract, and almond extract. Whisk to combine.
Add the dry ingredients to the wet ingredients and fold together just until everything is combined, don't over mix.
Pour the batter into your prepared pan and bake for about 55-60 minutes, until risen, and starting to turn golden brown on top.
Remove from the oven and allow to cool in the pan before carefully removing.
To make the glaze, whisk together the powdered sugar, vanilla, and salt with enough orange juice to make a thin, runny glaze. Pour over the cooled bread and use the back of a spoon to spread it over the whole top of the loaf cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
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Looks yummy I love poppy seeds!