Poppy Seed Bread is one of the first recipes I reach for when I want to bake something that will make the whole house smell amazing. And I don't have to spend half the day in the kitchen. I've been making this almond-scented quick bread for my family and personal chef clients for years. It's a no-yeast loaf that comes together quickly and tastes like you put in way more effort than you did.
A Quick Look at This Recipe
- Recipe Name: Poppy Seed Bread
- Ready In: 15 minutes prep, 45 minutes bake time
- Yield: 2 loaves, 14 servings
- Calories: 347 per serving
- Main Ingredients: Flour, sugar, poppy seeds, baking powder, eggs, buttermilk, extra virgin olive oil, vanilla extract, almond extract,
- Difficulty: Easy
When my kids were growing up, I'd do anything for them if they were sick. Especially bake them a loaf of their favorite almond poppy seed quick bread.
No Thank You Boy was home years ago with a hacking, coughing, achy, sore throat mess of a cold. He felt just plain awful. He slept most of the day, but his appetite started coming back. I knew it was time to back him something.
I was cooking for one of my personal chef clients when he texted me. "That bread was awesome!" High praise from a man of few words.
My poppy seed bread has that affect on people. It's the same reason my Olive Oil Banana Bread is always disappearing fast at my house. It's a soft, slightly sweet homemade quick bread that has a way of making anyone feel better.
So whether you're baking for someone who needs a pick-me-up or just want something warm and delicious with your morning coffee, this poppy seed bread recipe is the one.
Jump to:
Why You'll Love This Poppy Seed Bread
There are many reasons to love this easy quick bread recipe. These are a few of my favorites.
- No yeast required: This quick bread, which means no yeast, no rising time and no waiting around. You just mix the batter and get it in the oven.
- Simple ingredients: Everything you need is likely already in your pantry and fridge.
- Bakery-style flavor: The combination of vanilla and almond extracts gives the bread a beautiful, slightly sweet flavor and aroma. It tastes like a baked good from your favorite bakery.
- Crunchy sugar top: A sprinkle of large gain turbinado or sanding sugar before baking gives the top a gorgeous sparkly sweet crunch.
- Makes 2 loaves: The recipe makes 2 loaves at once. One to keep and one to share. Or freeze one for later. Win-win!
Poppy Seed Bread Ingredients
Gather these simple ingredients to make this delicious quick bread. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- All-purpose flour
- Sugar
- Baking powder, kosher salt
- Poppy seeds: These tiny black seeds add a subtle nutty flavor and a satisfying little crunch in every bite.
- Large eggs
- Buttermilk: Buttermilk keeps the crumb soft and tender. No buttermilk? No problem! Add 1 tablespoon white vinegar or lemon juice to 1 ¼ cups whole milk. Let it sit for 5 to 10 minutes and you're good to go.
- Extra virgin olive oil
- Vanilla extract, almond extract
- Turbinado or sanding sugar: For sprinkling on top before baking
If you love baking with pantry staples, my granola cookies use a similar no-fuss approach and are another great baked good recipe to have on hand.
How to Make Poppy Seed Bread (Step-by-Step)
This poppy seed bread recipe is easy enough for a beginner baker and fast enough for a busy weeknight. Let's make a couple loaves!
Step 1: Preheat the oven to 350 degrees F. Coat 2 (7x3 inch) loaf pans with cooking spray and line the bottoms with parchment paper.
Step 2: In a large bowl, whisk together the dry ingredients - flour, sugar, baking powder, kosher salt, and poppy seeds.
Step 3: In a separate medium bowl, whisk together the wet ingredients - eggs, buttermilk, extra virgin olive oil, vanilla extract and almond extract.
Step 4: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix! A few small lumps in the batter are completely fine.
Step 5: Divide the batter evenly between the 2 prepared loaf pans. Tap each pan lightly on the counter to release and air bubbles.
Step 6: Sprinkle the tops generously with the turbinado or sanding sugar.
Step 7: Bake for 40 to 45 minutes or until a wooden skewer inserted in the center of the bread comes out clean.
Step 8: Let the loaves cool in the pans for 15 minutes before removing them. Then cool completely on a baking rack.
Amy's Expert Tips
A few tips from my years of baking this quick bread for family, friends and personal chef clients.
- Don't overmix the batter: Once you combine the wet and dry ingredients, stir just until no dry flour remains. Overmixing develops the gluten and can make the bread tough and dense instead of tender.
- Use room temperature eggs: Room temperature eggs blend into the batter more evenly. If you forget to set them out, just pop them in a bowl of warm water for 5 minutes and they'll be ready to use.
- Check early: Oven temperatures vary. Start checking the bread at the 40 minute mark. Insert a wooden skewer or toothpick into the center. If it comes out clean, the poppy seed bread is done.
- Let it cool before slicing: I know it's tempting to slice right away, but give the loaves at least 15 minutes in the pan before removing. And then cool them on a rack for 15 to 20 minutes more. This lets the crumb set so you get clean, beautiful slices.
- Freeze one loaf: This recipe makes 2 loaves which is one of the best things about it. Wrap one loaf tightly in plastic wrap and then foil and freeze up to 2 months. Pull it out when you need a treat.
Baking ahead is one of my favorite things to do. I take the same approach with my coffee cake muffins. They also freeze beautifully and are great to have stashed away.
Variations
Try these fun twists on the recipe to make it your own.
- Lemon poppy seed: Add 2 tablespoons each of fresh lemon juice and lemon zest to the wet ingredients. The bright citrus flavor pairs well with the poppy seeds.
- Orange almond: Add 2 tablespoons each of orange juice and orange zest to the wet ingredients.
- Glaze it: Whisk together 1 cup powdered sugar and 2 to 3 tablespoons milk, lemon or orange juice or water. Drizzle over the cooled loaves for a sweet finish.
- Mini loaves: Divide the batter between loaf pans. Reduce the baking time to 25 to 30 minutes. These make adorable gifts.
- Add-ins: Stir in ½ cup chopped walnuts, slivered almonds or dried cranberries for extra flavor and texture.
How to Store Poppy Seed Bread
Room Temperature
Wrap the loaf tightly in plastic wrap, resealable bag or airtight container. The bread will stay fresh for 2 to 3 days at room temperature.
Refrigerator
Store wrapped in the refrigerator for up to 5 days. Bring to room temperature before serving or warm a slice in the microwave for 15 to 20 seconds. You can also warm it in a toaster.
Freezer
Wrap the loaf tightly in plastic wrap and then in foil or place in a resealable freezer bag. Freeze for up to 2 months. Thaw at room temperature a few hours before slicing and serving.
Poppy Seed Bread FAQs
Poppy seeds are tiny blue-grey seeds from the poppy plant. They have a mild slightly nutty flavor that adds a subtle crunch to baked goods. They're delicious in breads, muffins, cookies and cakes.
Yes! Divide the batter between well greased or muffin paper lined muffin pans. Sprinkle with the sanding sugar. Bake at 375 degrees F for 18 to 20 minutes. Or until a toothpick comes out clean.
The most common cause is underbaking. Make sure a skewer comes out clean before pulling the bread from the oven. Another cause is overmixing which can also make the center sink.
Absolutely! Vegetable or canola oil both work well in this recipe bread with poppy seeds. Olive oil gives the best flavor, but any neutral oil will do the job.
Both extracts together create that bakery-style flavor that makes the bread special. If you don't have one of the extracts on hand, you can just add one of them, but don't double the amount.
What to Serve with Poppy Seed Bread
This bread is wonderful on it's own, but here are some great ways to enjoy it.
- With a cup of coffee or tea in the morning
- Spread with salted butter
- As an afternoon snack with a cup of my homemade hot chocolate on a chilly day.
- Sliced and served with fresh fruit and my freezer smoothies for breakfast
Looking for more easy bread recipes to add to your baking rotation? There are so many great ones to try!
Did You Try My Poppy Seed Bread Recipe?
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Ingredients
- 3 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons poppy seeds
- 3 large eggs
- 1 ¼ cups buttermilk
- ¾ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 3 tablespoons turbinado or sanding sugar for sprinkling on loaves before baking
Instructions
- Preheat oven to 350 degrees. Line the bottom of 2 (7x3 inch) loaf pans with parchment paper and spray with cooking spray.
- In a large bowl, combine the dry ingredients.3 cups all purpose flour, 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon kosher salt, 2 tablespoons poppy seeds
- In a separate medium sized bowl, whisk together the wet ingredients.3 large eggs, 1 ¼ cups buttermilk, ¾ cup extra virgin olive oil, 2 teaspoons vanilla extract, 2 teaspoons almond extract
- Add the wet ingredients to the dry ingredients and stir to just combine.
- Divide the batter evenly between the loaf pans and tap lightly on the counter to release any air bubbles. Sprinkle with the turbinado or sanding sugar.3 tablespoons turbinado or sanding sugar
- Bake for 40 to 45 minutes or until a skewer comes out clean.
- Let cool in pans 15 minutes before removing and cool completely on a baking rack. The bread will stay fresh for 2 to 3 days at room temperature or can be wrapped and frozen for up to 2 months.
Notes
- Lemon poppy seed: Add 2 tablespoons each of fresh lemon juice and lemon zest to the wet ingredients. The bright citrus flavor pairs well with the poppy seeds.
- Orange almond: Add 2 tablespoons each of orange juice and orange zest to the wet ingredients.
- Glaze it: Whisk together 1 cup powdered sugar and 2 to 3 tablespoons milk, lemon or orange juice or water. Drizzle over the cooled loaves for a sweet finish.
- Mini loaves: Divide the batter between loaf pans. Reduce the baking time to 25 to 30 minutes. These make adorable gifts.
- Add-ins: Stir in ½ cup chopped walnuts, slivered almonds or dried cranberries for extra flavor and texture.
Did you make the recipe? Leave a comment.