This poppy seed bread recipe is dense, decadent, and so simple to make. The addition of poppy seeds give this quick bread recipe a nutty, delicate texture your family will love!
Poppy seeds lend a nutty, woodsy flavor to baked goods. They add the slightest crunch to this quick bread that is truly craveable!
This fast and fabulous poppy seed quick bread recipe is a classic for the holidays and beyond. It’s a timeless favorite that knows no season – it’s simply chock full of rich, sweet nutty flavor! Psst… don’t miss this lemon poppy seed bread, too!
You’ll even learn how to add a glaze if you prefer, for a sweet finish! All the sweetness of cake, all the ease of a quick bread… what’s not to love?
I’ve got an incredible, FREE quick bread guide that will walk you through each and every recipe in my line-up, along with tips and tricks to enhance your baking experience!
Why You’ll Love this Poppy Seed Bread
- It takes just five minutes hands on time.
- It’s simple to make with staple ingredients you already have in your pantry.
- Minimal dishes to clean – just one bowl and your loaf pan or pans.
- It’s great for gifting! It yields six miniature loaves that are easy to wrap. They make great neighbor, teacher and housewarming gifts!
- They can be made in advance. It stays fresh for days!
- It freezes well. You can freeze a loaf or a slice to enjoy later for breakfasts or snacks.
Ingredients and Substitutions
- Sugar – White granulated sugar makes this bread delightfully sweet.
- Flour – All purpose flour is the foundation of this bread. No need to sift.
- Baking Powder – Leavens quick bread, without the fuss! It ensures a nice even rise.
- Salt – A hint of salt brings out the flavors of the other ingredients.
- Eggs – The binding agent.
- Milk – Milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars! You can use whatever you have on hand from skim to Vitamin D, even Almond Milk to make it dairy free.
- Vegetable Oil – Vegetable oil makes this bread incredibly moist. You can substitute with canola oil, melted butter or melted coconut oil.
- Poppy Seeds – The star of the show! Poppy seeds pack a lot of flavor and crunch into this bread.
Variations
- Glaze – Drizzle or cover with a basic glaze, lemon glaze or orange glaze to turn it into a show stopper. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
- Add Nuts – Make poppy seed walnut bread by simply folding in crushed walnuts! Pistachios, pecans and almonds also work well. Fold in candied nuts for a really special treat!
- Add Fruits – Cranberries, bananas or the zest of lemon or orange all lend well to this bread.
- Add Chocolate Chips – Chocolate and poppy seeds go together so well.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Loaf Pans (Mini kraft paper)
- Or, try these Mini Ceramic Loaf Pans
How to Make this Poppy Seed Bread
- Prep – Preheat oven and grease loaf pan.
- Combine Dry Ingredients – In a large bowl or stand mixer, combine sugar, flour, baking powder and salt.
- Add Wet Ingredients – Add egg, milk, and vegetable oil. Blend until just combined.
- Add Poppy Seeds – Fold in poppy seeds.
- Bake – Pour into a loaf pan (optional, sprinkle sugar on top). Bake until a toothpick comes out clean.
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Tips
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.
- Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
- Soak Poppy Seeds – To maximize poppy seed flavor, simply warm the milk and soak poppy seeds in a small bowl for 30 minutes. It softens the coating and releases even more flavor when baking. Then, add that milk and poppy seed mixture in as directed.
- Toast Poppy Seeds – Alternatively, you can toast poppy seeds in a small skillet over medium-high heat for 2-3 minutes, until fragrant. Then fold is as directed.
Scaling up, down or substituting? You’ll love this free printable Measurement Conversion Chart!
Baking Alternatives
- Mini Loaves – Try this recipe in mini loaf pans, perfect for gifting! Bake 40 minutes for 6 miniature loaf pans or until a toothpick inserted into the center of the loaf comes out clean.
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
Frequently Asked Questions
Are Poppy Seeds Healthy?
Yes! They offer so much more than a little flavorful crunch. They are also jam-packed with nutrients!
Poppy seeds are a source of iron, zinc, calcium and more! This probably means we should all make poppy seed bread more often, right?
Is poppy seed bread sweet or savory?
This poppy seed bread is a sweet quick bread, and it does contain a significant amount of sugar for sweetening.
How to Store
- Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to five days.
- Refrigerate – Up to one week in an airtight container.
- Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least two to prevent freezer odors from seeping in), and freeze for up to three months. Bring to room temperature to serve.
For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.
Dietary Considerations
- Vegetarian
- Nut Free
- To Make Gluten Free – Substitute with a 1:1 gluten free flour alternative.
More Quick Bread Recipes
Classic Poppy Seed Bread
This poppy seed bread recipe is dense, decadent, and so simple to make. The addition of poppy seeds give this quick bread recipe a nutty, delicate texture your family will love!
Ingredients
- 2 cups white granulated sugar white granulated
- 4 cups all-purpose flour all purpose
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1½ tablespoons poppy seeds
- 2 large eggs
- 2 cups milk
- ⅔ cup vegetable oil
Instructions
- Grease 6 mini loaf pans and preheat oven to 350°F.
- In a large bowl or stand mixer, combine sugar, flour, baking powder and salt.
- Add egg, milk, and vegetable oil. Blend until just combined.
- Fold in poppy seeds.
- Pour into loaf pans (optional, sprinkle sugar on top). Bake until a toothpick comes out clean. Bake for 40 minutes for mini loaves and up to 60 minutes for full size loaf pans.
Julie’s Tips
Substitutions
- Sugar – Substitute brown sugar for richer flavor.
- Milk – Use whatever you have on hand from skim to Vitamin D, even Almond Milk to make it dairy free.
- Vegetable Oil – Substitute with canola oil, melted butter or melted coconut oil.
Tips
- Don’t overfill your loaf pan. Allow room to compensate for rise.
- Use the toothpick test to ensure it’s ready. Oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.
Maximize Poppyseed Flavor
- Soaking Poppy Seeds – Warm the milk and soak poppy seeds in a small bowl for 30 minutes. It softens the coating and releases even more flavor when baking. Then, add that milk and poppy seed mixture in as directed.
- Toast Poppy Seeds – Toast poppyseeds in a small skillet over medium-high heat for 2-3 minutes, until fragrant. Then fold is as directed.
Baking Alternatives
- Large Loaves – Two – one pound loaf pans or cut the recipe in half for just one loaf pan and bake 50-60 minutes or until it a toothpick inserted into the center of the bread comes out clean.
- Make Muffins – Grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Bake it in an ornate loaf pan with the same minimal effort!
Variations
- Add a Glaze – Glaze, Cream Cheese Glaze, Orange Glaze Recipe or Lemon Glaze
- Add Fruits – Add 1/2 cup dried or 1 cup fresh apples, cranberries, strawberries, oranges
- Add Nuts – Add 3/4 cup walnuts, pecans or candied nuts
- Add Chocolate Chips
- Experiment with Extracts – Add 1 tablespoon of vanilla, lemon or almond extract
To Store
- Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
- Refrigerate – Up to 1 week in an airtight container.
- Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
Calories: 212kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 113mg | Potassium: 164mg | Fiber: 1g | Sugar: 18g | Vitamin A: 61IU | Calcium: 84mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Thank you for this wonderful bread recipe. It’s simple and taste so good! My kids loved it.
Absolutely fantastic! The loaf came out soft and delicious!!!
Hi! Sounds so yummy! How much extract? Bake at 350? Thanks!
Yes, at 350 and 1 tablespoon of extract should you choose to add. Enjoy!