Thursday, April 10, 2014

Almond Poppy Seed Bread

I made a batch of this Almond Poppy Seed Bread as a yummy treat to gift away. Thankfully, the recipe makes two loaves so Amy and I could enjoy the deliciousness of this bread too! I was in such a rush the day I made this recipe, I neglected to take pictures in the process... but the recipe is very quick and easy to throw together. This Almond Poppy Seed Bread is moist, fragrant, and absolutely delicious. It's great as breakfast, dessert, or even a mid-day treat! It also would be an excellent addition to an Easter brunch...


In the words of my sister, "this is exactly how Almond Poppy Seed Bread should taste."

Almond Poppy Seed Bread
recipe via
make 2 loaves - about 32 servings

2-1/4 cups sugar
1 cup plus 2 tablespoons canola oil
3 eggs
3 tablespoons poppy seeds
1-1/2 teaspoons lemon juice
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups 2% milk

3/4 cup confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

Note: This is NOT a low-calorie, low-fat recipe... so enjoy this bread in moderation.

I must say, this Almond Poppy Seed Bread is so good it's hard to stop eating it. Seriously, what a treat! Give it away as a gift, serve it to your loved ones, or enjoy it all on your own... ;)

YUM.... I might try this as a muffin recipe next time.

- Janel

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