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Joy’s Poppy Seed Loaf

Joy’s Poppy Seed Loaf Related:   dairy, desserts & sweets, North America, Rosh Hashanah, Shabbat, Shavuot, Sukkot, Yom Kippur

Prep time: 15 minutes

Cook time: 45 minutes–1 hour

Yield: 2 loaves, 6-8 slices each

My mom doesn’t cook much, but when she does it is usually a dessert. She is most famous for her chocolate chip pumpkin loaf, her pumpkin pie, and this, a poppy seed loaf. Serve it toasted for breakfast or with a scoop of ice cream for dessert. A poppy seed loaf is perfect for every occasion!


  • Batter
  • 1½ cups milk
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
  • 1½ teaspoons butter extract
  • ½ cup vegetable oil
  • 2 cups flour
  • 2¼ cups white sugar
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1½ tablespoons poppy seeds
  • Glaze
  • ¼ cup orange juice
  • ¾ cup white sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon butter extract


  • Preheat the oven to 350, and grease two loaf pans. Combine all the wet ingredients in a large bowl and beat with a stand or hand mixer. Then add the dry ingredients and poppy seeds mix until just combined. Pour the batter into the pans. Bake your cake until a toothpick poked in comes out clean, about 45 minutes to 1 hour. While the cake is baking, stir all the ingredients for the glaze together. After removing the cake from the oven, let it cool for a few minutes, then pour the glaze over the cake while still warm.

One Response

  1. sounds good,

    can it be baked in a bundt pan?

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