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Poppy Seed Bread

This poppy seed bread is supremely moist and buttery, with a rich texture similar to pound cake. It’s worth every single bite.

Poppyseed Bread
Super moist, tender, flavorful poppyseed bread is easy to make.

Poppyseed Bread

I literally made three (yeah, three) different loaves of poppy seed bread in order to be sure I’m dishing up the BEST one.  I like to post recipes that are worth the calories.

The first couple of poppy seed loaves were pretty good.  Yummy enough to get eaten up quickly by everyone who taste-tested.

But the third time’s the real charm.  This one was SUCH a home-run.

Moist Poppyseed Bread

It’s hard to refrain from licking the screen.

This decadent poppy seed bread is luscious, moist, and rich.  It boasts a dense yet tender crumb.

In fact, this loaf is reminiscent of a buttery pound cake, similar to this absolute best recipe for Butter Pound Cake.

Poppyseed Pound cake

Once you slice into this tempting poppy seed bread-slash-cake, a generous burst of poppy seeds immediately greet you.

The mouthwatering, heady aroma of pure almond extract wafts through the air and awakens your appetite.

Poppyseed Almond Bread

But this poppy seed bread is not content to stop at being buttery, moist, and tender.

No, this one goes all out and gets outrageously scrumptious with a glaze that seeps into the bread just enough and creates a crispy layer on top.

Buttery Poppyseed Bread

This outstanding glaze is a perfect marriage of orange, almond, vanilla, and butter.

All those delicious flavors infuse into one intoxicating glaze.  They all meld together as if this was always meant to be.

You’re very, very welcome.  Enjoy. 🙂

Did you make this?

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poppyseed bread

Moist, Buttery Poppy Seed Bread

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This moist, buttery, almond-y poppy seed bread is fabulous for breakfast, brunch, or dessert. It is tender, rich, and lathered with the most decadent glaze. This sweet bread will get devoured fast!
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 20
Author: Amy Dong


For the Bread:

For the Glaze:


  • Preheat oven to 350F, with rack on lower middle. Generously grease and flour bottoms and sides of two glass or foil loaf pans (if using darker metal pan, lessen baking time.)
  • In large bowl of stand mixer, combine all bread ingredients. Using paddle attachment, mix at medium speed until batter is fully incorporated. Do not overmix.
  • Using a rubber spatula, scrape down the sides of bowl, and evenly distribute batter into prepared pans. Bake for 45-55 minutes, or just until a toothpick inserted into center comes out with a few tender crumbs attached (not completely clean.) Take care not to over bake.
  • Meanwhile, combine all glaze ingredients in a bowl and mix in the necessary amount of powder sugar for desired glaze consistency.
  • When bread finishes baking, let rest on a wire rack in the pans for about 5 minutes. Poke holes over top of bread with a fork. Carefully remove bread from pans, place on plate, and drizzle glaze over warm bread.


The butter extract provides a deep, buttery flavor. However, if you cannot find it, substitute it with additional vanilla extract. 
If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Serving: 3g | Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 233mg | Potassium: 58mg | Fiber: 2g | Sugar: 22g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
Course: Breakfast, brunch, Dessert
Cuisine: Amerian
Diet: Vegetarian
Method: baking, Oven

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Recipe Rating


    • Susan Eichelbaum

    I LOVE your writing style! Now off to the kitchen to get started!

    • Jordyn

    I was craving poppy seed pound cake and I came across this recipe and threw it together today… Sweet Mother Of Cake.. this is SOOOOOO good. I’m going to tell everyone I know to make this cake. It’s so moist and fluffy and easy to make! I didn’t even make the glaze because there was already a lot of sugar, and it didn’t even need it!! This is my new favorite dessert in the world, and I’m a HUGE chocolate fan. I could give up chocolate for this. Thanks for the recipe!! Oh, I put the entire recipe into a bundt pan and it turned out to be pure heaven. I just want to go eat the entire thing right now.

      • chewoutloud

      Awesome, Jordyn! I’m so glad you loved it so much…thanks for letting us know! 🙂

    • Anita

    This is yummy, have made it for years for the holidays. Great warmed with real butter and a cup of Earl Grey. Yummmmmm!!!!

      • chewoutloud

      I feel the same way you do about this bread 🙂 Thanks for coming over, Anita!

    • Ellen

    I made this wonderful bread to bring to church. Sadly, I didn’t get a slice before it was devoured, but the smell, the beauty, the everything about it will have me making it again soon. This time, I won’t share.

    Thanks for the recipe!

      • chewoutloud

      Yay, Ellen!! I totally agree that we just gotta make an extra loaf and hide it away, everyone else won’t eat it all up before we get a chance! That same thing happened to me when I brought it to our small group…there weren’t even that many people, but this bread vanished as soon as people smelled it coming. Glad your friends liked it 🙂

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