Almond Poppy Seed Bread – you are sure to win rave reviews every time you serve this easy quick bread. It is soft, moist, and simply delicious!
Thanks to all you nice readers who take the time to leave me a comment. I love you guys!! Here is the recipe for the poppy seed bread that I promised. I love almond extract in baked goods, and this bread has been a favorite since I was a little girl.
I’ve tried a few poppy seed bread recipes over the years, but I’ve never tasted one I like better! This poppy seed bread has no nutritional value whatsoever (unless poppy seeds have some magical power that I am not aware of), but it is wonderfully moist, delicious and addicting.
My boys literally beg me to make this bread. It makes great gifts, I’ve never met anyone who didn’t love it! To make it extra decadent, you can add the glaze, but honestly, I never do, and we still love it. You would not believe how fast my family can devour a loaf!
How to Make Almond Poppy Seed Bread
To skip my tips and see the full recipe, just scroll to the bottom of the post.
Ingredients needed:
- all purpose flour (I prefer to use unbleached flour.)
- salt
- baking powder
- granulated sugar
- poppy seeds (I store mine in the freezer so they don’t turn rancid.)
- vanilla extract
- almond extract
- milk (I used 2%, but whole or skim milk will work just fine.)
- oil (vegetable, canola, or any oil liquid at room temperature)
- eggs (I use large eggs in all my recipes.)
Mix all ingredients and beat for 2 minutes. Pour into well greased and floured loaf pans. (I line mine with parchment paper. Bake at 325 degrees until a toothpick inserted in the center comes out clean.
PRO TIP: This bread tends to stick to the pan, so I recommend using Baker’s Joy cooking spray (or another spray that contains flour). It is also a good idea to line the bottoms of the pans with parchment paper.
VARIATION: For an extra sweet treat top the bread with a sweet glaze. Just mix together 3/4 cup powdered sugar, 1/2 teaspoon almond extract, 1/2 teaspoon vanilla extract, and 2-4 tablespoons of milk or cream.
You can either drizzle the glaze over the bread while it is warm, or after it cools. If the bread is warm, the glaze soaks into the bread and forms a crunchy sweet layer. Adding glaze after it is cool gives a more traditional iced look.
HOW TO STORE POPPY SEED BREAD
Wrap leftover bread in plastic wrap or place it in an airtight container. It will keep fresh for 4-5 days at room temperature.
This quick bread also freezes well. Let it cool completely, then wrap it in double layers of plastic wrap or aluminum foil. I also like to place mine in a heavy duty ziplock bag for extra protection. It will keep in the freezer for 3-4 months.
Here are a couple more of our favorite quick bread recipes!
Lemon Blueberry Bread
Cinnamon Swirl Pumpkin Bread
Almond Poppy Seed Bread Recipe
Yield: 2 large loaves
Poppy Seed Bread
Sweet and tender quick bread flavored with almond extract and flecked with poppy seeds.
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Ingredients
- 3 cups flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 1/2 cups sugar
- 1 1/2 Tbsp poppy seeds
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 1/2 cups milk
- 1 1/8 cups oil
- 3 eggs
Instructions
- Preheat oven to 325 degrees.
- Mix all ingredients in a large mixing bowl and beat for 2 minutes. Pour into well greased and floured loaf pans. (I line mine with parchment paper. Bake at 325.
- For two large loaves, bake for about 65-75 minutes
- For six small loaves, bake for 50-55 minutes.
- Bread is done when the edges turn light brown and a toothpick comes out clean.
- Let loaves cool in pans for 5-10 minutes, then remove to wire racks to cool completely.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 33mgSodium: 258mgCarbohydrates: 45gNet Carbohydrates: 0gFiber: 1gSugar: 28gSugar Alcohols: 0gProtein: 4g
Hi Kara – just happened upon your blog, and i was looking for almond poppyseed muffin recipe, and thought id make a recommendation- have you tried grating half or full bar of marzipan or almond paste into your muffins? Totally mind blowing! Enjoy š
I haven’t tried that, but it definitely sounds amazing!!
Wanted to say HI and THANK YOU, from Montreal.
I just discovered your wonderful blog and this is the first recipe that I tried (I am olso in process of making my first baby rag quilt, based on your tutorial!).
This one is the best poppy seed bread that I ever had! So moist, it is simply great!
Hi Anca!! So glad you liked the bread. It’s one of our favorites, and my boys request it on a regular basis! Good luck with your rag quilt, and let me know if you have any questions along the way. š
I LOVE your blog! Thanks for the great recipes! Can’t wait to try the poppy seed one!
Oh man, I haven’t had that forever. Can I come over? š
You bet! Come on over! I’ve always just bought the mix but this sounds way better! The best ingredient is the almond extract. There’s just something about that stuff!! Ć
Oh I know, I am totally addicted to it!!