We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely poppy seed bread loaves to their guests. The recipe came from a dear friend, Judie Tobin.
Almond Poppy Seed Bread
Almond Poppy Seed Bread
Prep Time
20 min
Cook Time
55 min
Yield
2 loaves (16 slices each)
Ingredients
- 2-1/4 cups sugar
- 1 cup plus 2 tablespoons canola oil
- 3 eggs
- 3 tablespoons poppy seeds
- 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups 2% milk
- GLAZE:
- 3/4 cup confectioners' sugar
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Directions
- In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.
- Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 197 calories, 9g fat (1g saturated fat), 21mg cholesterol, 105mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 2g protein.
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