Almond Poppy Seed Bread
This Almond Poppy Seed Bread recipe has a sweet almond flavor inside and out, and is perfectly moist and delicious.
- 3 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3 large eggs
- 1 cup cooking oil (vegetable, canola, etc.)
- 2 1/4 cups sugar
- 1 1/2 cups milk
- 1 1/2 Tbsp poppy seeds
- 2 tsp almond extract
- 2 tsp vanilla extract
- 1/4 cup (4 Tbsp) butter, melted
- 1/2 cup sliced almonds (optional)
- 1 cup powdered sugar
- 1/2 tsp almond extract
- 4 tsp milk
- 1/4 cup sliced almonds (optional)
Preheat oven to 350 degrees Fahrenheit.
Grease and flour two large bread pans.
Mix all of the ingredients together with a whisk in a large bowl (fold in sliced almonds last). Divide batter evenly among two pans.
Bake at 350 degrees Fahrenheit for 50 to 60 minutes. NOTE: Dark metal pans require less baking time at a lower temperature (325 degrees Fahrenheit). Allow bread to cool in pan for 10 minutes before inverting onto a wire rack. Cool completely.
Mix all the ingredients for glaze (besides the sliced almonds) in a small bowl. Drizzle over the bread and immediately sprinkle with sliced almonds. Allow glaze to set before slicing. Store sliced bread in an airtight container up to 5 days.
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