The BEST Poppy Seed Bread with Citrus Glaze

This vegan poppy seed bread is the best of the best. It may not be a lemon poppy seed bread, but it's even better. It has very unique flavors with a delicious citrus glaze. Everyone will be asking for this recipe after one bite. 

If you are looking for a sweet bread to impress a group of people, then look no further. This Poppy Seed Bread with Citrus Glaze is an absolute must-make.

Everyone I have ever made this for has wanted the recipe.

What makes this vegan sweet bread so good?

I don't know magic- for real, the combination of flavors is just out of this world.

And don't even get me started on the texture.

This bread has the perfect sweet bread texture; you don't want to overbake this. I know people hate the word moist, but there is no other way to describe how amazing this texture is.

It melts in your mouth.

In my opinion, you HAVE to make the glaze; it turns the bread into something even more magical.

This bread is super easy to make, making it a little too tempting to make a little too often.

My family may or may not be able to polish off both loaves in a ridiculous amount of time.

Make sure you have these three extracts before getting started;

This Poppy Seed bread does call for three extracts, and one of them you will likely not have on hand, so plan ahead. 

It has vanilla extract ( I am sure you have this one), almond extract, and butter extract (don't worry, this is vegan friendly).

My local stores have butter extract right next to the other extracts in the baking aisle.

The combination of these extracts does something special. I would highly recommend not subbing any of them out.

I use an egg replacer in this; the only one I have ever tried is this one. (amazon affiliate link). Flax eggs work great, but you get a few brown specks unless you use golden flax seeds.

This vegan sweet loaf is perfect for Easter brunch, baby showers, and any brunch. Or, if you're like us, we make it for a tasty dessert.

What does a neutral oil mean?

A neutral oil has a very mild flavor. Typically a vegetable oil or canola oil. Olive oil has a strong flavor, and you wouldn't want to use that for this recipe.

Can you make this quick bread recipe gluten-free?

I have never tried this, but I suspect that it will work if you use a good all-purpose gluten-free flour. 

What ingredients do you need for this vegan poppy seed bread?

Check out the recipe card at the bottom of the post for the full recipe.

• all-purpose flour
• salt
• baking powder
• poppy seeds
• vanilla extract
• almond extract
• butter extract
• vegetable oil, neutral
• Ener- G egg replacer or flax seeds
• sugar, white
• plant milk (soy milk, almond milk, oat milk, whichever you prefer)
• orange juice
• powdered sugar

How do you make this vegan poppy seed bread?

Let's make this easy recipe!

Preheat your oven to 350F (175 C), grease and flour two 9 inch loaf pans, and set aside.

To grease the bread loaf pan, take cooking spray and spray the bottom and sides of the pan, then take regular flour and put a little in the bottom of the pan and shake it around the greased areas to make a coating of flour. Dump the excess flour, and then it's ready.

Take your stand-up mixer with the large bowl fitted with the paddle attachment.

Or a hand mixer with a large mixing bowl.

Mix all your dry ingredients and wet ingredients simultaneously, except for the glaze ingredient section; mix until combined.

Pour into the prepared loaf pans, bake in the preheated oven for about 60 minutes, start checking at 55 minutes; it may need more time. 

Do the toothpick test.

When a toothpick is placed in the center of the loaf comes out clean, you know it's done. 

While it's cooking, make the sweet glaze.

In a small to a medium size bowl, add all your glaze ingredients and stir until combined; set it aside.

Let rest for 5 minutes. 

Poke holes in the bread and use a pastry brush to spread the glaze while still warm. 

Now it's time to poke holes in the loaf so that the glaze can soak through the bread. 

I like to carefully remove the bread, put a thing of parchment paper down under my cooling rack or wire rack, then do the poking on the top of the cake and pour the glaze so it runs down the sides and top of the cake.

Once cooled, enjoy!

How do you serve this vegan poppy seed loaf?

This is best served at room temperature at any time of the day.

How do you store leftover loaf bread?

You can store this wrapped in plastic wrap or an airtight container at room temperature for up to 5 days, but I've never seen it last that long.

Can you freeze sweetbreads?

Sweetbreads freeze very well. 

Just make sure before you freeze it has cooled completely down, then wrap in a freezer-safe container for up to 6 months.

Let defrost to room temperature before serving.

What's your favorite sweet bread? Let me know in the comments; I would love to chat!

Want some other vegan sweet bread or muffin recipes?

• Vegan Banana Bread
• Blueberry Vegan Muffins
• Banana Crumb Muffins

Vegan Poppy Seed Bread with Glaze

This vegan poppy seed bread with glaze is insanely delicious! You will be begged for this recipe.

5 from 5 votes

Print Pin Rate

Course: All Recipes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 2 loaves or 20 servings

Calories: 311kcal

Author: Courtney Hunter

Ingredients

Bread ingredients

• ▢ 3 cups all purpose flour
• ▢ 1.5 teaspoon salt
• ▢ 1.5 teaspoon baking powder
• ▢ 3 TB poppy seeds
• ▢ 1.5 teaspoon vanilla extract
• ▢ 1.5 teaspoon almond extract
• ▢ 1.5 teaspoon butter extract
• ▢ 1 cup oil neutral
• ▢ 3 Ener- G egg replacer follow directions on back
• ▢ 2 cups sugar white
• ▢ 1.5 cups plant milk

Glaze

• ▢ ¼ cup orange juice
• ▢ ½ teaspoon butter extract
• ▢ ½ teaspoon almond extract
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups powdered sugar

Instructions

• Preheat your oven to 350F (175 C), grease and flour two 9 inch loaf pans, and set aside.
• Mix all ingredients, except for the glaze section, mix until combined.
• While it's cooking make your glaze and set it aside.
• Pour into the prepared loaf pans, bake for about 60 minutes, start checking at 55 minutes, it may need more time.  When a toothpick comes out clean you know it's done.  Let rest for 5 minutes.  Poke holes in the bread, and use a pastry brush to spread the glaze, while it's still warm.  ** I like to carefully remove the bread, put a thing of wax paper down under my cooling rack, then do the poking and glaze pour, so it runs down the sides.  Once cooled, enjoy!

Notes

See blog post for recipe Q&A

This recipe was altered from Allrecipes- Christina Jun

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Sodium: 225mg | Fiber: 1g | Sugar: 31g

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