Almond Poppy Seed Bread Recipe
Almond Poppy Seed Bread Recipe photo by Taste of Home

Almond Poppy Seed Bread Recipe

Publisher Photo
We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely loaves to their guests. The recipe came from a dear friend, Judie Tobin.
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 32 servings

Ingredients

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

Nutritional Facts

1 serving (1 slice) equals 197 calories, 9 g fat (1 g saturated fat), 21 mg cholesterol, 105 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. 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.
  2. 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.
  3. Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Almond Poppy Seed Bread in Down the Aisle Country-Style 2000, p29

Nutritional Facts

1 serving (1 slice) equals 197 calories, 9 g fat (1 g saturated fat), 21 mg cholesterol, 105 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.

Reviews for Almond Poppy Seed Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 27, 2011

Made this for a Christmas brunch and everyone asked for the recipe. So good!

MY REVIEW
Reviewed Jan. 23, 2011

I've made this one for 20 years - love it! I use granulated sugar instead of powdered sugar for the glaze to make it nice and crunchy sweet.

MY REVIEW
Reviewed Mar. 11, 2010

A great recipe and easy to make. Everyone loved it.

MY REVIEW
Reviewed Jan. 22, 2009

so delicious!

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