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Orange Poppy Seed Bread
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5 from 2 votes

Orange Poppy Seed Bread

Orange Poppy Seed Bread is an easy orange quick bread with a light orange glaze. To kick up the orange flavor I used a little Boyajian orange oil.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 28
Author: Cookie Madness


  • 3 cups all-purpose flour or White Lily 395 grams
  • 2 1/4 cups sugar 440 grams
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups milk
  • 1 cup vegetable oil
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon orange oil such as Boyajian --optional


  • 1/4 cup fresh orange juice
  • 3/4 cup powdered sugar
  • Tiny splash of vanilla


  • Preheat the oven to 350 degrees F. Grease bottoms only of 2 8x4 inch loaf pans.
  • In a large mixing bowl, combine the flour, sugar, poppy seeds, baking powder and salt.
  • In a second bowl, whisk together the eggs, milk, oil, orange zest and vanilla.
  • Add the liquid mixture to the flour mixture and stir until smooth. Pour into the loaf pans, dividing evenly among the two, and bake for 1 hour at 350 F.
  • Let loaves cool. While they are cooling, mix together the ΒΌ cup orange juice and the powdered sugar. Add a tiny splash of vanilla. Prick the loaves all over the top with a skewer, then slowly pour the glaze over the loaves. Let them cool completely.


If you halve the recipe, use 1 large egg plus 2 tablespoons of lightly beaten egg or try 1 jumbo egg plus 1 yolk. If you use White Lily flour, make sure to weigh out the equivalent amount since the volume of White Lily is a little bit less per cup than regular all-purpose.