“Do you wanna build a snow man?!” …I woke up with that song from Frozen in my head yesterday morning. Nick and I just saw the movie for the first time last weekend. It was really cute and now all the songs that we have heard a billion times actually make sense! My favorite character was Olaf. I always love the funny side kicks in Disney movies.
Well after 11 LONG days of waiting I got my package! I got a Nikon D5200 DSLR camera! I am soooo excited! It was like Christmas morning! (Kinda was… and anniversary, birthday…) I couldn’t wait to get cooking in the kitchen and test it out. Let me tell you, getting used to a new camera is harder than you would think, especially when going from a little point-and-shoot to a DSLR. I am going to have to spend a lot of time reading the manual, watching YouTube videos, and just practicing. The photos of this poppy seed bread were taken with my Sony point-and-shoot so you’ll have to wait until tomorrow to see the beauty of a DSLR.
BEST poppy seed bread! The orange sugar glaze on top is absolutely mouthwatering. I think the only difference between this orange glazed poppy seed bread and poppy seed cake is that poppy seed bread is baked in a loaf pan instead of a cake pan. But hey I’ll take any excuse to eat cake for breakfast! And don’t forget to wash it down with a tall glass of chocolate milk made with my homemade chocolate syrup. Mmmmm!
- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- 1¼ teaspoon salt
- 1½ tablespoon poppy seeds
- 3 eggs
- 2⅓ cup sugar
- 1½ cup milk
- ½ cup (1 stick) butter, melted
- ½ cup canola or vegetable oil
- 1½ teaspoon vanilla extract
- 1 teaspoon butter flavoring
- 1 teaspoon almond flavoring
- ½ teaspoon vanilla
- ½ teaspoon butter flavoring
- ½ teaspoon almond flavoring
- ¾ cup sugar
- ¼ cup orange juice
- Preheat oven to 350 degrees F and grease 2 loaf pans.
- In a large bowl, mix flour, baking powder, salt, and poppy seeds. Set aside.
- In a medium bowl, beat eggs with sugar. Mix in milk, butter, oil, vanilla, and flavorings.
- Make a well in the dry mixture (make a whole by pushing ingredients to the sides of the bowl). Pour in liquid mixture and mix until combined.
- Pour batter into pans and bake for 50-60 pans. Allow bread to sit 5 minutes and then remove from pans onto a wire rack. (For easy cleanup, place a baking sheet or parchment paper under the rack to catch glaze drippings.)
- In a small bowl, mix glaze ingredients together. Spoon over the top and sides of warm bread after removing them from pans.
Recipe Source: Slightly adapted from Tracia Olson (less fat, use butter and oil instead of just oil, less almond and butter flavoring in bread)