{Almond Poppyseed Bread}

My favorite muffin of all time is Almond Poppyseed. So when I saw this recipe on Pinterest for bread, I had to make it. It was everything I hoped it would be. It made two loaves that didn’t last long. My whole family loved it. The glaze is the best part, it makes the outside crusty and full of flavor while the inside is extremely moist.

For the Bread:

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp  melted butter

1/4 cup fresh orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1 1/2 tsp melted butter 

For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes (sometimes longer depending on your oven). I like the disposable foil bread pans the best.
For the Glaze:
Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Adapted from: The Girl Who Ate Everything


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