So the first year my husband and I were married, my sister-in-law Stephanie gave us a little box of homemade Christmas candy and I loved it. I also realized that I was suddenly in the realm of Christmas treat-giving. How grown-up. Turns out, however, that candy-making is hard and I was too poor to be a toffee failure, so I started making this almond poppy seed bread instead.
Funny story, and then we’ll get cooking. I once made a bunch of these for some people who helped me with a project. After I baked them, they just didn’t seem quite right, but I still delivered them. And never heard the usual “oohs” and “aaahs” that I get from this bread. So I took a bite and something was seriously wrong. And then I remembered that I forgot the oil. So don’t forget the oil, but if you do, don’t feel stupid because I did, too…?
To make the bread, you’re going to need all-purpose flour, sugar, baking powder, salt, neutral-flavored vegetable oil (like canola or peanut oil), eggs, milk (or buttermilk), poppy seeds, vanilla and almond extracts, and butter flavoring.
Preheat oven to 350 F. Grease 2 large loaf pans (8.5″ x 4.5″ or 9″ x 5″) or 5 mini pans (reusable or disposable if you want to give as gifts.) Place flour, salt, and baking powder in a medium mixing bowl…
and whisk to combine.
In a large mixing bowl or the bowl of your stand mixer, combine eggs, extracts,
oil, and sugar, and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans.
Bake (35-40 minutes for mini pans, 45-60 minutes for large pans; keep an eye on them).
When done, place on a cooling rack. While they are cooling, prepare the glaze. You’ll need some granulated sugar, orange juice, vanilla and almond extracts, and butter flavoring.
Whisk together the glaze ingredients.
When the loaves are cool, place them on a tray or baking sheet and drizzle the glaze evenly over the loaves. Allow to cool completely; the sugar in the glaze will form a delicious crust on the bread.
If possible, try not to package these in cellophane until ready to deliver because after awhile, the moisture will condense in the bag and the glorious sugary crust on the bread will liquify and soak into the bread. Which, don’t get me wrong, tastes great, but the slightly-crispy texture on top of the soft bread may just be the best part.Print
Almond Poppy Seed Bread
3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
2 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons table salt
1 cup + 2 tablespoons canola oil
1 1/2 cup milk or buttermilk
1 tablespoon poppy seeds
1 1/2 teaspoon vanilla
1 1/2 teaspoon butter flavoring (look for it near the vanilla and almond extracts)
1 1/2 teaspoon almond flavoring
3/4 cup white granulated sugar
1/4 cup orange juice
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon almond flavoring
Preheat oven to 350 F. Grease 2 standard-size bread pans or 5 mini bread pans. Set aside.
In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and extracts/flavorings and beat for 2 minutes.
Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined.
Pour into prepared pans (5 mini pans or 2 standard bread pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack and allow to cool completely.
While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.
If possible, try not to package these in cellophane until ready to deliver because after awhile, the moisture will condense in the bag and the glorious sugary crust on the bread will liquify and soak into the bread. Which, don’t get me wrong, tastes great, but the slightly-crispy texture on top of the soft bread may just be the best part.
Brittany, it’s just fine without the butter extract. In fact my personal recipe is almost identical to this, but I don’t use butter extract in it at all, so make it!
would making these without butter extract be a BIG no no? dont have any but wanted to make this afternoon?!
So good and moist! I made these the other day and two people asked for the recipe!
My mom gave me your cookbook for Mother’s Day and I found this recipe this afternoon and made it into muffins for my kids’ after school snack. Even healthified (wheat flour, oil substitute, no glaze — does that sound horrible?) they were a huge hit! I am loving the cookbook.
Ya Katrina- powdered sugar works too if you want a nice smooth glaze, that's actually what I do with mine!
Katrina–I've always used granulated sugar. It makes it nice and crunchy on top. 🙂 If you stir it long enough, the sugar will dissolve, but you could probably do it with powdered sugar, too. 🙂
um . . . shouldn't that be confectioner's sugar and not granulated? i wasn't paying attention to the fact that i was making a glaze and just followed the recipe – granulated sugar does not a glaze make! (other than that – this tastes awesome! especially the day after Ü)
Made this for dessert tonight. Instead of mini loaves I made one large bundt cake, cooked it at 350 for 50 minutes. Yum.
Panter, use pure vanilla extract for the best flavor. Vanilla *flavoring* is an imitation product so the flavor won't be as good.
So totally a beginner at cooking/baking! Is vanilla extract the same as vanilla flavoring, or are they totally different? This sounds so good, I need to make it soon! 🙂
This is an amazing recipe. It is the same as I have, except we pour our batter into a bundt pan, bake for 1 hr, turn it out, and put the glaze on top and slice it up~it’s beautiful! I won a blue ribbon at the fair with it. oooohhh, I want to make it now! 🙂
oops, I’m pretty sure it’s 350!
Do that, and Kate will come add that little detail in soon!
Did I miss somewhere what temperature to cook them at? I am already to put them in the oven.
The Almond Poppy Seed Bread, was amazing as to be expected. I only had four pans so I just made the extras into muffins, which my husband LOVED!
Can you use this recipe to make muffins instead of loafs of bread?
I love almond and poppy seeds so I know I am going to ADORE this bread – can’t wait to try it.
Omygosh, that post was worth it just to read the story about the bread without oil. TOO funny!
It IS a small world -besides all of the mutual friends, we must own the same ward cookbook too! A lady in our ward was ‘famous’ for making this bread so we always had it growing up. It was the second recipe I posted on my blog when I started it, it is SO good!
OK, another “must try” recipe….. I wonder how it would be made into mini muffins. I’m always trying to make things into mini muffins for my kids to grab and go. I wonder if the top would get crusty like it does on the loaves….
I’m so hungry. How did you know bread is my weakness?
Thanks for offering suggestions for Christmas gifts that won’t break my budget!
Yummy! I’m giving folks canned blackberry jam and apple pie filling for Christmas, but may just have to throw these in for variety! Thanks!
Cami–Yeah, you could probably use lemon flavoring instead. Give it a shot and let us know how it goes! 🙂
Oh and Cami- I can’t believe you… who doesn’t LOVE almond flavored stuff?!
Oops, that was me.. Sara is not talking to herself 😉
Haha Sara, I was thinking the same thing. This is another one of those holiday treats that reminds me of mom and happy Christmases!
I’m not a huge fan of almond flavoring. Can you substitute lemon juice or extract instead?
I LOVE almond poppy seed bread. My Mom is famous for it, she’s been giving it away at Christmas time for as long as I can remember, so this always reminds me of her. Yum yum yum.
First, I have to say, you read my mind. I was just getting on here to be inspired by something I can take to the school bake sale and THIS is perfect!
Second, thanks for the “shout-out”. I feel special that my name is out there in the universe! LOL! It’s funny because Jenny always remembers funny details too! I vaguely remember making candy with you, but not the husbands-shopping-at-Costco part. Ahh, good times. Anyway, thanks for the recipe! I can’t wait to make these!
Oh you gals never fail! Another new treat to try and share! Thanks!