Almond Poppyseed Bread {Christmas Tray 2012}

4 Nov

Almond Poppyseed Bread
I came across this recipe via Pinterest and it went to the top of my “to make” list immediately. I love love love almond flavoring and it looked so moist (and it was). This recipe came from a blog I follow and absolutely adore, The Girl Who Ate Everything. If you aren’t familiar with it, you need to check it out asap.
Almond Poppyseed Bread
Although I love making cookies, I wanted to give you all a variety of options to bake for the upcoming holidays. Sweet breads are great to give away at Christmastime because they last for several days and are a nice change to the traditional treats. Plus, you can buy cute mini loaf pans to bake them in so it’s like a double gift. I found cute ones for $1 each at Michael’s last year (I haven’t looked yet this year).
Almond Poppyseed Bread
I loved the combination of the almond and citrus flavors in this bread. I replaced the orange with lemon juice since I didn’t have any oranges and I loved the zip the lemon gave the bread. I do think it would be amazing with the orange juice and will be trying it that way next time.

Almond Poppyseed Bread
recipe from The Girl Who Ate Everything

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 butter extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:
1/4 cup orange juice (I subbed lemon juice since I didn’t have any oranges)
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)
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 for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. 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.
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2 Responses to “Almond Poppyseed Bread {Christmas Tray 2012}”

  1. Laura November 4, 2012 at 9:03 am #

    This looks yummy! Do u think u can omit the poppyseeds?

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