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Almond Poppy Seed Bread Recipe

Almond Poppy Seed Bread Recipe

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 YIELD: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

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).

Nutritional Facts

1 slice: 197 calories, 9g fat (1g saturated fat), 21mg cholesterol, 105mg sodium, 27g carbohydrate (18g sugars, trace fiber), 2g protein

Reviews for Almond Poppy Seed Bread

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MY REVIEW
Gr8tmommy
Reviewed Jun. 19, 2016

"Excellent poppyseed bread. I made a double batch - four mini-loaves, as well as a few muffins. I didn't make the glaze, and in my humble opinion the bread is so moist and flavorful on it's own that the glaze may have covered up the awesome bread. I will have to make some again, very soon.??"

MY REVIEW
heidwiggles
Reviewed Apr. 19, 2015

"Very very good and so easy to make"

MY REVIEW
SusieOFoodie
Reviewed Jan. 30, 2015

"So good! We were out of orange juice so I skipped the glaze, great without it, I'm sure it's wonderful with it too. I did reduce the poppy seed to 2 TBSP, and that seemed like plenty, had a lovely look and feel just like the picture."

MY REVIEW
dkelly23
Reviewed Dec. 27, 2011

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

MY REVIEW
griglion
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
jordasu1
Reviewed Mar. 11, 2010

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

MY REVIEW
badgergirl
Reviewed Jan. 22, 2009

"so delicious!"

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