Last week, with finals finally over and another semester behind me, I was able to fly home and spend a week with my family in Kansas City. We had a blast being together, we always do. I only wish it could have lasted longer.
One Kansas City morning, my mom, brother, and I visited the large down town farmer’s market. Most famer’s markets look the same. You’ll see a flower vendor, some women selling baked goods, maybe a farm fresh meat stand, and always numerous repetitive tables of produce. The Kansas City farmer’s market had all of these options, in excess. What I did not expect to see, however, was the spice station.
Under one of the covered awnings, an elderly man had set up several tables packed tightly with bag after bag of spices. Now when I say packed tight- I mean it! This guy probably had 40+ five-pound bags of spices, matching the nearly 40+ people crowding around his table. There was sweet paprika, ground cardamom, sesame seeds, lime pepper, – you name it, he had it.
My mom, brother, and I stood dazed around the table for quite a while, taking in all the colors, scents, and new names. Inspired by such an enormous display of natural flavoring, we left with a few small bags of spices and seeds, including poppy seeds!
That trip and those poppy seeds are what inspired me to share this recipe with you all. It will always be a fond memory for me, that day at the farmer’s market, so I hope you enjoy this bread as much as we did!
- 3 cups flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- 2 ¼ cups sugar
- 1 ½ teaspoons melted butter (or butter flavoring)
- 1 ½ teaspoons vanilla
- 1 ½ teaspoons almond extract
- 3 large eggs
- 1 ½ cups milk
- 1 1/8 cup oil
- 2 Tablespoons poppy seeds
- ½ teaspoon melted butter (or butter flavoring)
- ½ teaspoon almond extract
- ¾ cup powdered sugar
- ½ teaspoon vanilla
- ¼ cup fresh squeezed orange juice
- Preheat the oven to 350˚F and grease two loaf pans.
- Combine all ingredients into a large bowl and whisk together, starting with the dry ingredients and stirring in the wet ingredients. Beat with a mixer until smooth.
- Bake for 55 minutes, until golden brown on top and cooked all the way through. While the bread is baking, combine the glaze ingredients in a small bowl and whisk until smooth.
- Immediately after the bread is removed from the oven, pour the glaze over the loaves and allow the bread to cool. Slice and enjoy!
Notes and Tips!:
- Yield: 2 loaves
- Source: The Village Presbyterian Church Cook Book
- Do not over cook the bread or else it will lose some of its’ moisture!
- Try these other delicious bread recipes from A Rented Kitchen (Recipe links below photos!):