Wednesday, April 01, 2009

Almond Poppyseed Bread

Not a great picture- my kids mauled it this morning.

I needed something yummy for my visiting teaching sisters and home teaching families (nothing quite like waiting til the very last day right?). I found this recipe from Our Best Bites. It is SO good. And I had enough for 5 mini loaves and a square cake pan (pictured above & not ideal for bread but it still tasted good ;).

Almond Poppyseed Bread

3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

3/4 c. white granulated sugar
1/4 c. orange juice **I didn't have straight o.j., I used concentrate & added more water; still good***
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and 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 regular loaf 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 for 10 minutesand then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.


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