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Almond Poppy Seed Bread

 Almond Poppy Seed Bread
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.
32 ServingsPrep: 20 min. Bake: 55 min. + cooling

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 King Arthur Unbleached 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

Directions

  • 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.

2 of 2

Almond Poppy Seed Bread (continued)

Directions (continued)

  • Cool 10 minutes before removing from pans to wire racks. Yield: 2
  • loaves (16 slices each).
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.