Nov
24

Gluten-Free Poppyseed Bread for the Holidays

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IMG_4852xSomething I usually make during the holiday season is Poppy Seed Bread. Although the poppy seed bread is cooked in a small loaf pan, it is really a cake. In my mind it’s too sweet and fine-textured to be considered a bread. But, we slice it like bread, and tradition says we call it bread.

Every year, my mom makes Poppy Seed Bread to give to friends and co-workers for the holidays. I, too, have continued this tradition. This year, rather than making it from scratch, I decided to take the easy way and use Betty Crocker’s Gluten-Free Yellow Cake Mix. I was a little concerned about the amounts, but was pleasantly surprised at how well it turned out. I added some flavorings and poppy seeds to the mix, as well as eggs, milk and oil. It made a very nice poppy seed cake that I then covered with a thin, sweet glaze.

These cakes can be made up in advance and frozen until time to give them away for the holidays. Once I’ve made the cakes and let them cool completely, I wrap each one individually with plastic wrap. Then, I place them in a zip-style plastic bag. Sealed like this, you can keep them in the refrigerator for at least a week, or in the freezer for several weeks. They will defrost quite quickly at room temperature. Or, defrost them in the refrigerator overnight.

Poppy Seed Bread Made With Betty Crocker’s Gluten Free Yellow Cake Mix

Ingredients:

For the Cake:
1 box Betty Crocker Gluten Free Yellow Cake Mix
3 eggs
2/3 Cup milk
1/2 Cup vegetable oil
1 TBSP poppy seeds
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring

For the Glaze:
1/2 Cup powdered sugar
1/4 Cup granulated sugar
1/4 Cup orange juice
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring

Directions:

  1. IMG_4813xIn a medium mixing bowl, lightly beat the eggs. Then add in the remaining cake ingredients (cake mix, milk, oil, poppy seeds, vanilla extract, butter flavoring and almond flavoring). Mix until thoroughly blended.
  2. Pour into greased, small/mini loaf pans. (I use an oil spray, but you can use butter or shortening.)
  3. Bake for 40-50 minutes at 350° F.
  4. Once baked, remove from the oven and cool in the pans on a cooling rack for 5 minutes.
  5. IMG_4815xWhile the cakes are cooling, make the glaze. Combine all the glaze ingredients and mix well.
  6. Pour the glaze over each cake (still warm in the pan). Let it sit for 5 minutes, then remove and let it cool completely on racks.

Additional Notes:

  • I made three small loaves with this recipe, but probably could’ve made two slightly larger loaves. This recipe will also make one full-size loaf.
  • IMG_4818xI used the small, or sometimes called mini, aluminum foil loaf pans (about 3.5″ x 6″ x 2″h) you find in the grocery stores. I’ve used them over and over, washing each time in the dishwasher. If you’re wanting a more permanent solution, try these Mini Loaf Pans.
  • For presenting these as gifts, I usually keep the bread wrapped in plastic wrap and then tie it with a nice festive ribbon. For more color, you can use colored plastic wrap that is easy to find during the holidays. Sometimes I will also put the bread in a clear plastic gift bag, or treat bag and then tie with a nice ribbon. You can also use colored cellophane to wrap it, and tie with ribbon at both ends. It all just depends on how and when you want to present it.
  • If not giving these away as gifts, put them in the freezer. Then the night before Thanksgiving or Christmas, put them into the refrigerator to defrost overnight. By morning it will be a nice treat to eat for breakfast, or maybe a snack while opening stockings, with a cup of tea.

For more edible gift ideas, be sure to visit Cents To Get Debt Free. I’m a little late to the blog carnival, so there are already plenty of other great ideas for edible gifts. Please be aware that some of the contributions at the carnival may not be gluten-free, but there are still plenty that are GF and other good ideas that could be modified to be GF.

7 Comments

1

Hey Heather! Delicious!

My mom sent us all four Betty Crocker mixes two weeks ago, thinking that we couldn’t get them in the middle of nowhere (good thinking…). After I saw your recipe, and having wanted to make poppy seed something recently, I decided to bake while David made dinner tonight. My mods:

(a) cupcakes!!
(b) lemon juice (already in fridge) instead of orange juice (none on hand)
(c) butter instead of veg. oil
(d) 1/3 cup of half-and-half plus 1/3 cup water (no milk on hand)
(e) when I tried to pour the glaze over the mountainous cupcakes, it just rolled down between the paper cups and the cupcake tin. So I took the papers off, and put the cupcakes back in the non-stick tin to soak up the glaze from the bottom. They have to be eaten upside down, but they’re great!

David is hoping that you are making many of these for your dear husband so that he gains many pounds before next summer :))

(And as for dinner, David made Schär spaghetti pasta with Wegman’s vodka blush sauce, and shrimp scampi from Carol Fenster’s 1,000 Gluten-Free Recipes book (we added 1/2 chopped browned onion to her recipe). We once made this same combo (with shrimp, but sans the “scampi” part) at Jennings this spring… it’s a great track meal!)

Good luck with Thanksgiving tomorrow!

2

Thanks for the comments, Rebecca. Good to know about the substitutions. As you found, the glaze is very thin. The good part is that the bread soaks it up from the top-down and the bottom-up. Happy Holidays!

3

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