I have an awesome recipe to share today. My mother’s lemon poppyseed bread has been a HUGE favorite in our house for years and years. My sister and I would eat slice after slice of this stuff…it’s like breakfast bread on crack. Luckily the recipe makes two full loaves, so you have plenty to go around or a loaf to freeze for the future. Give it a try…you’ll be glad you did!
Lemon Poppyseed Bread
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/8 cups vegetable oil
2 1/4 cups sugar
4 1/2 tablespoons poppyseeds
1 1/2 teaspoons vanilla
1 1/2 teaspoons butter flavoring
1 1/2 teaspoons almond flavoring
Dissolve 3/4 sugar in 1/4 cup orange juice. Stir in 1 1/2 teaspoons vanilla, 1 1/2 teaspoons butter flavoring, and 1 1/2 teaspoons almond flavoring.
Mix all ingredients together for 1 to 2 minutes with an electric mixer. Pour into 2 large or 3 small lightly-greased loaf pans. Bake 1 hour at 350 degrees. Let bread cool only a few minutes and then pour glaze over warm bread. Remove from pans when loaves are cool.
Tip: After 45 minutes of baking, sprinkle top of loaf with sliced almonds if desired.
Eat, share, and enjoy!