I was looking for something sweet to make the other morning and came across a recipe for Poppy Seed Bread on The Girl That Ate Everything Blog. Her pictures were really wonderful.
The original recipe was almond flavoured which I don’t really care for. So I just increased the vanilla. The recipe also called for “butter” flavouring so I took care of that by using melted butter for most of the oil. I also changed the glaze.
The recipe, posted below has the changes I made. But you can find the original recipe here.
Vanilla Poppy Seed Loaf
The Girl that Ate Everything Blog
3 cups flour
1/2 tsp salt
3/8 cups cooking oil
Mix all together dry ingredients. Mix the eggs, butter/oil, eggs, milk and vanilla together. Add to dry ingredients and stir to mix. Do not over mix. Pour into muffin cups and/or loaf buttered loaf pans. Bake at 350 for about 20 minutes for muffins and 30 to 35 minutes for mini loaf pans. Large loafs will take 50 to 60 m and less for smaller pans.
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter
2 tablespoons water
2 teaspoons vanilla
Add sugars and butter to small sauce pan. Add water.
Cook over low heat until sugars melt. Do not bring to a boil. Remove from heat and add vanilla. Poke holes in muffins/loaves. Spoon the warm butter glaze over cakes.
thibeaultstable.com 
Oh Ann, cut it out!!!! This looks so darn good. I would never leave this loaf alone and could easily, very easily eat the whole thing!!!!
Ann, this loaf looks great!
Oh my gosh- your pictures are so lovely! I have an old, old recipe in my files that's almost identical- handwritten and I have no idea by whom! Now I'll have to make thisxoxo Pattie
Oh, my favorite kind of sweet treat. I couldn't pass this on the counter without slicing off a serving. The glaze is the perfect finish.
Thanks for posting this. Looks yummy! Also led me to another wonderful blog! List is always growing…
I just saw this recipe on her blog yesterday and it looked so good I bookmarked it. I like your changed too!
Oh, poppy seed bread is wonderful. This sounds just great! This weekend sounds like the time for me to \”just do it\”!
This looks positively loverly, Ann! I never would have thought to do poke holes in this type of loaf cake/bread. I've only done it with the Jell-O down into cakes. I bet it tastes absolutely wonderful.I watched Am. Test Kitchen swirl blueberry jam into the center of their blueberry muffins for added flavor. I can't wait to try that, too!Sorry to have missed the Blog Showcase last week.Are you still holding them?
Your pictures are amazing……I can eat this whole loaf by myself. thanks for sharing.
Thanks for the lovely recipe and for emphasizing how much time for what kind of pan – muffin, small loaf or large loaf. I like to make my quick breads in small loaf pans because I live alone. Also, I give the small loaves to friends. I will definately be making this one! Thanks Ann Love your blogs
MMMmmmmmmmmm….I want a piece!
That looks wonderful. I'm copying the recipe to serve to my Garden Club in September. They'll adore it. I've never seen a glaze quite like this one and can't wait to try it!
Beautiful cake!
I was looking all over the internet for a Vanilla Poppy Seed Muffin recipe, this is going to be perfect! Thank you for sharing this recipe!
I found this via Pinterest and after visiting your blog, I added you to my favorites! I also linked back to your site! Thanks!!!!!
Thank you Jennifer. ~Ann
Yum, that looks delicious!
Hello yummy!
This sounds really good! 🙂
that looks tasty
butter and oil is that correct, seems to be a huge amount of each…..
Yes, it takes that much. The original recipe calls for 1 1/8TH cup of cooking oil.
I mention that I made changes and substituted 3/4 cup of melted butter in place of 3/4 cup of the oil.