Almond Poppy Seed Bread
This recipe is an old childhood favorite. My mother would make this for special occasions. It is made with simple ingredients and only takes a few minutes to prep. The quick bread is topped with a sugary topping that crystalizes and gives a slight crunch. It is my favorite part of the almond poppy seed bread.
This quick bread uses three different flavorings. Most people are familiar with vanilla and almond extract. Imitation butter flavoring is the third. You can find imitation butter flavoring in the grocery store by the almond extract and vanilla. The three flavorings working together gives this quick bread it’s irresistible favor.
What can go wrong?
The first time I made this bread, the batter seemed a little thin. It took an extra 10 minutes in the oven to fully bake. It is important to measure the flour by the dip and swipe method. You dip the measuring cup into the flower and use a knife to swipe off the excess giving you a level cup of flour. If you want to be even more precise you could weigh the flour. You need 12.5 ounces.
It is really important to line the bread pan with parchment or wax paper. Because the bread cools in the pan, you want to make sure it doesn’t stick. Parchment paper helps tremendously.
- 3/4 Cup Vegetable Oil
- 1 Cup Milk (or Almond Milk)
- 2 Eggs
- 1 teaspoon Imitation Butter Flavoring
- 1 teaspoon Vanilla
- 1 teaspoon Almond Extract
- 1 1/4 Cups Sugar
- 2 Cups Flour (see note)
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 Tablespoon Poppy Seeds
- Cooking Spray
- 6 Tablespoons Sugar
- 1 Tablespoon Orange Juice
- 1 Tablepspoon Water
- 1/4 teaspoon Imitation Butter Flavoring
- 1/4 teaspoon Vanilla
- 1/4 teaspoon Almond Extract
- Preheat Oven to 350 degrees Fahrenheit.
- Prepare a 9 x 5 inch loaf pan. Spray the pan with cooking spray. Cut a strip of parchment paper or wax paper to fit in the bottom of the pan and up two of the sides (see video.) Place the strip of parchment or wax paper in the greased pan and spray over the paper with cooking spray.
- For the Bread
- In a large mixing bowl. Combine the vegetable oil, milk, eggs, butter flavoring, vanilla, and almond extract. Add the sugar and stir to combine.
- Add the flour, baking powder, salt, and poppy seeds. Mix to combine. You want to incorporate all the flour, but a few small lumps are fine.
- Pour the batter into the prepared loaf pan.
- Bake on the middle rack for 55-65 minutes. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs. If it is wet or sticky, let it bake another 5-10 minutes.
- Remove from oven and let it cool in the pan for 5 minutes. Pour the glaze over the top of the bread and let the bread cool completely.
- Run a knife around the edge of the bread in the pan. Use the parchment paper to lift the bread out of pan. Slice and serve.
- For the Glaze
- In a small bowl, mix all the glaze ingredients. The sugar will not fully dissolve. Once the bread has been out of the oven for about five minutes, pour the glaze over the top of the warm bread.
It is important to measure the flour using the dip and swipe method. Dip your measuring cup into the container of flour. Use a knife to swipe off the excess. If you spoon the flour into the measuring cup, you will not have enough flour and the dough will be very wet and will take more time to bake.
Imitation butter flavoring can be found in the grocery store by the vanilla and almond extract. Or you can get it here.
You can substitute avocado oil for the vegetable oil.
You can substitute almond milk for the milk to make this dairy free.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 34mgSodium: 244mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 4g
Nutrition information is provided as a courtesy and may not be completely accurate.
Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.