Many loaf-type breads are topped with a glaze, which is added to sweeten the bread. It also makes them look beautiful on the outside. But this citrus poppy seed bread recipe has a lovely sugar “crust” on top, made with the flavors of lemon and orange. It compliments both the flavor and texture of the bread perfectly. The sugar mixture is added to the top of the bread or muffins while they are still hot from the oven. I press it on the bread using the back of a spoon, and smooth it to cover the surface. Then let it dry.

The recipe makes 2 loaves, but I prefer to make 1 thicker loaf, and 6 muffins from this 1 recipe, or it will make 18 muffins. They freeze well for up to 3 mo.

Recipe for Citrus Poppy Seed Bread

Preheat oven to 350 degrees. Prepare desired pans with cooking spray and parchment paper, or cupcake paper liners.

Ingredients:

2 1/4 c granulated sugar
3 large eggs
1 1/2 c milk
1 1/8 c vegetable oil
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/2 tsp lemon extract
1 1/2 Tbsp. poppy seeds
1 tsp each lemon and orange zest

Add to a stand mixing bowl, and mix using a whisk attachment.

In a separate bowl, whisk together:

3 c all purpose flour
1 1/2 tsp salt
1 1/2 tsp baking powder

Add dry mixture to wet mixture slowly, and blend on med speed. Pour into prepared pans. Bake loaf at 350 for 60 – 65 min. Bake 2 loaves for 50 – 55 min. For muffins, bake 20 – 25 min.

Citrus crust:

In a med bowl, combine:

3/4 c granulated sugar
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp orange extract
1 1/2 tsp orange juice
1 1/2 tsp lemon extract
1 tsp each orange and lemon zest

Stir together with a spoon. The mixture will look like “slushy snow”. Add to the muffins and bread right after they are removed from the oven. Press mixture on using the back of a spoon, and smooth it to cover the surface.