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Almond Poppy Seed Bread

This Almond Poppy Seed Bread is a moist and tender loaf with a delightful nutty flavor and a slight crunch from poppy seeds. Perfect as a snack, breakfast treat, or light dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups flour All-purpose flour
  • 2.5 cups sugar Split into two parts: 2-1/2 cups for the batter and 3/4 cup for glaze
  • 1.5 tsp salt
  • 1.5 tsp baking powder
  • 3 large eggs Lightly beaten
  • 1.5 cups milk
  • 1 cup oil Plus 2 tbsp oil
  • 2 tbsp poppy seeds
  • 1.5 tsp vanilla extract
  • 1.5 tsp almond extract
  • 1.5 tsp butter flavoring
  • 0.25 cup fresh orange juice For the glaze
Glaze Ingredients
  • 0.75 cups sugar
  • 0.5 tsp vanilla
  • 0.5 tsp almond extract
  • 0.5 tsp oil

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well mixed.
  3. In a medium bowl, beat the eggs lightly. Add milk, oil, poppy seeds, vanilla extract, almond extract, and butter flavoring. Mix until smooth.
  4. Pour the wet mix into the dry mix. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Pour batter into the prepared loaf pan and smooth the top.
  6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent with foil for the last 10–15 minutes.
  7. Let the bread cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
Glazing (Optional)
  1. In a small saucepan, combine orange juice, sugar, vanilla, almond extract, and oil. Heat gently and stir until the sugar dissolves. Cool slightly.
  2. When the bread is warm but not hot, brush the glaze over the top. Let the glaze soak in as the loaf cools.

Notes

Serve slices thin to control portion sizes. This bread stores well; wrap tightly in plastic wrap or an airtight container for up to 3 days. It can also be frozen for up to 3 months.