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Almond Poppy Seed Bread

  • Author: kate jones




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


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.