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Almond Poppy Seed Bread

If you are looking for an alternative to banana bread to change things up for the fam, may I suggest this delicious poppy seed loaf?  I love quick sweet breads and this one definitely does not disappoint.  This recipe was handed down to me from my mum who used to make it all the time for us when we were growing up.  It is sort of a mix between a quick bread and a pound cake!  It has a beautiful, melt in your mouth texture with a hint of almond flavoring and the perfect amount of poppy seeds.  You can eat this deliciousness for breakfast, brunch, dessert, a snack, or tea time!  

This bread has an optional glaze which is absolutely delicious, but unless I'm serving this as a dessert I don't usually glaze it at all.  The glaze makes it much more sweet and decadent.  Most of the time I'm making this for the family as something to snack on so I just put the unglazed loaves sliced in a baggie on the  counter without any glaze and they will grab a piece to go.  (Personally I love a slice with butter and jam.)

This recipe is brought to you from the kitchen of my mum, Sheena!

3 cups flour
2-1/2 cups sugar
1-1/2 tsp salt
1-1/2 tsp baking powder
3 eggs
1-1/2 cups milk
1 cup plus 2 tbsp oil
2 tbsp poppy seeds
1-1/2 tsp vanilla extract
1-1/2 tsp almond extract
1-1/2 tsp butter flavoring

Preheat oven to 350°.  Grease and flour two standard sized loaf pans.  (Or use the nonstick spray that has the flour already in it.)

In your mixer bowl, beat all ingredients together until well combined, about 2 mins.  Pour the mixture equally in to your prepared loaf pans and bake 45-50 mins or until cake tester is clean.  Cool 10 mins in the pan then pop out on to a cooling rack.

Glaze (optional)
1/4 cup fresh orange juice
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp oil

Heat all ingredients until sugar melts.  Prick the bread all over with a fork or long skewer, and cover with warm glaze.

*Photos updated October 2020


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