You can’t just have one slice of this almond poppy seed bread. I finished an entire 8×4 loaf in one night with the help of my mom, dad and sister. It is that good! The glaze gives a little crunch to the soft, moist bread and adds even more flavor! I love poppy seed muffins and hoped this would be similar. Let me tell you, I was not disappointed! Here is the recipe if you would like to give it a try.
Almond Poppy Seed Bread
A moist, delicious quick bread that is perfect for breakfast, a snack or dessert!
Ingredients
For the Bread
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 large eggs
- 1 1/8 cups canola oil
- 2 1/4 cups sugar
- 1 1/2 cups milk
- 1 1/2 Tbsp. poppy seeds
- 1 1/2 tsp. almond extract
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 tsp. melted butter (or butter extract)
For the Glaze
- 1/4 cup orange juice
- 3/4 cup sugar
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. butter melted
Instructions
-
Preheat oven to 350F. Grease and flour two 8" x 4" loaf pans. Set aside.
-
In a medium bowl mix flour, baking powder and salt.
-
In a large bowl mix eggs, canola oil, sugar and milk. Gradually add in the dry ingredients. Stir in poppy seeds, almond extract, vanilla and melted butter. Pour batter into prepared pans. Bake for 50 minutes, until a toothpick inserted in the middle comes out clean. Cover with foil if the top starts to get too brown. Remove from oven and let them cool slightly.
-
To make the glaze, mix together all ingredients in a small saucepan over medium heat. Stir until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use a knife or spatula to bring the glaze that runs off back on top of the loaf. Enjoy!