Alternative name for autumn: baking season. I love to bake all year round, but I tend to lean more into my favorite no-bake desserts during the hot summer months, like no-bake cookies or no-bake key lime pie.
But once the weather begins to cool, you can find me popping all sorts of delicious things into the oven. Ha. I love this easy poppy seed bread with orange glaze.
It’s got all the goodness of a baked good with a bright, citrusy pop of flavor from the orange glaze. The perfect afternoon snack alongside a cup of coffee or tea.
I love an easy quick bread recipe, like this poppy seed bread. It’s kind of like a rustic cake. It’s called quick bread because it is not yeasted, so doesn’t require any time to rise.
You simply mix the batter and you’re ready to bake. Another favorite recipe like this is chocolate chip quick bread. Yum!
The batter for this poppy seed bread is filled with all sorts of delicious things like butter, sugar, and sour cream. You can also bake this in mini loaf pans, or a muffin tin if you shorten the bake time. This poppy seed bead is delicious all on its own, but I think the orange glaze really sends it over the top and it’s so easy to whisk together!
What are you baking this season??? xo. Emma
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- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup melted butter (cooled)
- ⅓ cup granulated white sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract (divided)
- 2 eggs
- ½ cup sour cream
- ½ cup milk
- ½ orange
- ⅔ cup powdered sugar
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
- In a medium mixing bowl, stir together the melted, cooled butter and the sugars. Then stir in 3/4 teaspoon vanilla extract and two eggs. Then stir in the sour cream and milk.
- Stir the wet ingredients into the dry, until a thick batter forms (like cake batter).
- Spoon the batter into a loaf pan lined with parchment paper.
- Bake at 350°F for 45-48 minutes, until a toothpick inserted into the center comes out clean.
- While the loaf cools, make the glaze. Whisk together juice from half a orange (about 2 heaping tablespoons) with 1/4 teaspoon vanilla extract and the powdered sugar. Drizzle over the poppy seed bread before serving.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I wish you’d leave a print option with your recipes
Hi! If you scroll down to the bottom of the post, there’s a printable recipe card.
I made this over the weekend and my word it was good. Needed a bit longer in the oven but turned out just like the picture. I had plenty of lemons so used lemon rather than orange for the glaze. My family ate half the loaf while it was still warm.
Thank you x
I made this last night! I find the recipe was well formulated; it rose perfectly in my oven while I was baking in a metal loaf tin, and it took 48 minutes. The crust or butt was pretty crunchy the first quarter inch, and my loaf did brown instead of golden, but I’ll chalk that up to my oven. I made the version with Greek yogurt and I was surprised how quickly it all came together. I even just used a Dutch whisk for it all!
However, I found the taste a bit plain. It is a good base, but I think it needs a bit more to add some omph! I ate mine with blueberry jam and even so, I found the bread/cake slightly disappointing. Next time I’d add some citrus peel, dried fruit, some fresh fruit like cranberries, or chocolate chips, etc.
This looks delicious! My only question: Does the glaze firm up when it cools? Wondering about storage or should you only put the glaze on right before you eat?
My favorite cafe calls this “tea bread” – I love it! It’s exactly this (I think theirs is lemon, but otherwise the same) and I am SO excited to have a recipe for it now!
Silly question, though – where do you buy poppy seeds? What part of the grocery store are they in?
I usually find poppy seeds in the spice section (where they have things like cinnamon, salt, cumin, garlic powder, etc)
Tea bread! I love that.
Thank you! Can’t wait to try!
Oh, I’ve been waiting for this day. You can’t do Fall baking in August, but today it’s September and I am so ready. (And this recipe seems kind of transitional to me, so that’s even better.)
Yes!!! I am so excited for fall baking!!!! Although I won’t lie, I started early in August. 🙂