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Almond Poppy Seed Bread

A simple, moist loaf with a light nutty taste and a poppy seed crunch, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups flour All-purpose flour
  • 2.5 cups sugar Granulated sugar
  • 1.5 teaspoons salt Regular table salt
  • 1.5 teaspoons baking powder Baking powder
Wet Ingredients
  • 3 large eggs Beaten
  • 1.5 cups milk Any milk or milk alternative
  • 1 cup oil Vegetable or canola oil, plus 2 tbsp
  • 2 tablespoons poppy seeds For texture and flavor
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons almond extract
  • 1.5 teaspoons butter flavoring
  • 0.25 cup fresh orange juice
Optional Glaze
  • 0.75 cup sugar For the glaze
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon oil

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease your loaf pan and set aside.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  3. In a medium bowl, beat the eggs. Add the milk, oil, vanilla extract, almond extract, butter flavoring, and orange juice. Mix until smooth.
  4. Pour the wet mix into the dry mix. Stir gently until just combined. Do not over-mix.
  5. Fold in the poppy seeds. The batter will be thick.
Baking
  1. Pour batter into the prepared loaf pan. Tap the pan on the counter to remove big air bubbles.
  2. Bake for 55 to 65 minutes, or until a toothpick in the center comes out clean.
  3. Let the bread cool in the pan for 10 minutes. Then move it to a cooling rack to cool fully.
Making the Glaze
  1. Mix the sugar with vanilla extract, almond extract, and oil. Add a tablespoon of warm water if needed to make a pourable glaze.
  2. Drizzle over the cooled loaf and let set for 10 minutes.

Notes

This bread is good for meal prep. Keep sliced bread in an airtight container for grab-and-go mornings. To freeze: Cool completely, wrap tightly, and label with the date.