almond poppy seed bread

It’s been a very low key weekend here in Iowa. Brian and I have enjoyed relaxing, watching way too much TV and finalizing details before our flight leaves Tuesday. It’s been a fantastic couple of days, even if we woke up to this on Saturday morning:

{snow. ugh.}

Unfortunately, as uneventful as it’s been, the highlight was probably devouring an entire bag of Cool Ranch Doritos. A simultaneously awesome and terrible decision.

Fortunately, that wasn’t the only thing we ate this weekend. I whipped up some of my mom’s poppy seed bread for Sunday brunch. It is moist and sweet, with a distinct almond flavor and crunchy crust.

Of course it’s completed with a drizzle of glaze. Delishh.

Almond Poppy Seed Bread
1½ tsp. salt
1½ tsp. baking powder
3 eggs
1½ C. milk
1 C. + 2 T cooking oil
1½ T poppy seeds
1½ tsp. vanilla
1½ tsp. almond extract
2¼ C. sugar
3 C. flour (I used a mix of AP & whole wheat pastry)

Mix above all ingredients – except flour – together well. Add flour last and combine. Batter will look somewhat thin, but don’t fret! Pour into two large, greased loaf pans (I used a large pan and two small pans). Bake 1 hour at 350*. For smaller pans, check at about 50 minutes.
Allow to cool in pan for about 10 minutes, then pop out onto a plate.

Glaze
½ tsp. vanilla extract
½ tsp. butter extract
½ tsp. almond extract
¼ C. orange juice
¾ C. sugar

Pour glaze over bread while still warm.

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Comments
One Response to “almond poppy seed bread”
  1. Natalie says:

    oh, yum yum. I shall make this soon. ps. I like your pictures!

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