Almond Poppy Seed Bread


You can’t just have one slice of this poppy seed quick 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.


For the bread:

  • 3 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 3 eggs
  • 1 1/8 cups cooking oil
  • 2 1/4 cups sugar
  • 1 1/2 cups milk
  • 1 1/2 T. poppy seeds
  • 1 1/2 tsp almond extract
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp melted butter (or butter flavoring extract)

For the glaze:

  • 1/4 cup orange juice
  • 3/4 cup sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla
  • 1 1/2 tsp melted butter

How to:

For the bread: preheat oven to 350 degrees. In a medium bowl mix flour, salt and baking powder. 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 greased and floured baking pans (makes two 8×4 loaves). Bake for 50 minutes. Cover with foil if the top starts to get too brown.

For the glaze: Mix together all ingredients in a small saucepan. Combine on stove over medium heat 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.

This was my baking buddy, Gunner.


He was worn out from all of the baking (plus three walks and escaping from the backyard today!).



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