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.

almond poppy seed bread from Our Best Bites

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…?

Almond poppyseed bread from Our Best Bites

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.

Ingredients for almond poppy seed bread

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…

adding dry ingredients to almond poppy seed bread

and whisk to combine.

whisked dry ingredients for almond poppy seed bread

In a large mixing bowl or the bowl of your stand mixer, combine eggs, extracts,

adding flavor extracts to eggs

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.

almond poppy seed batter in 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.

almond poppy seed bread glaze ingredients

Whisk together the glaze ingredients.

pouring sugar in bowl adding extracts to orange juice and sugar whisking together 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.

almond poppy seed bread from Our Best Bites

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almond poppy seed bread from Our Best Bites

Almond Poppy Seed Bread


Ingredients

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
3 eggs
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

glaze

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


Instructions

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.


Notes

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.

59 comments

  1. Hi, I bought some ceramic mini loaf pans which are decorated for Christmas … going to give them as teacher’s gifts, etc. Do you think after I bake these that I can leave them in the ceramic pans that they are baked in, or do they need to be turned out to cool properly? Thanks!

  2. Hey, I don’t know if you care or not, but I learned a trick on how to get the sides of quick breads to bake down instead of curling up. So I spray my pans with cooking spray, then flour them. I knock out the extra flour and then with a paper towel I wipe out the top half of the flour/grease. So basically just the bottom and an inch or so up the sides of the pan are greased and floured. It works really well, but takes a littel bit of extra time. If I don’t have time I don’t worry about it, but I like doing it if I’m giving them away. I love this recipe. Mine is a bit different, but very close to this one. I just made it this week and for the first time I was disappointed in it (besides the time I use part applesauce instead of oil–FYI that does not work with this bread :). It was much dryer than usual. I’m pretty sure it’s because I cut the oil down a little bit. I swear I’ve done that before and it still turned out perfectly moist, but it didn’t work so well this time. Lesson learned!

  3. Mandy, canola oil is a lighter oil than vegetable oil and a healthier fat. You can use vegetable oil instead, but I suggest switching to canola oil in all your cooking and baking when you finish your bottle of vegetable oil. Canola oil is healthier and I think it tastes better because it isn’t as heavy.

  4. Love this recipe and have made it for years…however I inject some of the glaze right into the bread as well….so yummy!

  5. Question for you smart ladies, can I use vegetable oil in place of canola oil? I never have canola oil…. what in the world is the difference, does it bake or taste different? Thanks, can’t wait to make these!! Mmmmmmmmmm!!

  6. This bread is amazing!! I made mini loaves along with pretzel turtles and homemade marshmallows for my husband to give to his professors/fellow grad students. We’ve gotten so many compliments! Oh, and for what it’s worth, this recipe made 6 mini loaves for me.

  7. Great recipe. Came out perfect as if you bought it at the bakery. Love this website and it is so cool that you are willing to share what you have learned and created. Thanks

  8. I just made this early this morning but I made them into muffins for breakfast! They go perfect with your ham and egg cups! But what I just noticed is that the butter flavoring isn’t in the cookbook for this recipe. Is that right? Does it make a big difference in the flavor?

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