Saturday, October 29, 2011

Almond Poppyseed Bread

I have always loved the almond poppyseed muffins from Costco, so when I saw this recipe from Our Best Bites, I immediately wanted to give it a try.  The texture of this bread is just perfect, more like a cupcake than a bread.  And while I love the light, sweet almond flavor, the orangey glaze gives it a little tang and makes it even more interesting.

Now, having said that, this is my least favorite of all the quick breads I've posted about.  And when I brought samples of all these breads to a mom's brunch, hardly anybody chose to eat this bread.  I think it's because this isn't a typical autumn bread, and also because it didn't present as well as the ones with the caramel frosting or the toasted coconut.  This just looks a little plain.  But it really is delicious!

Almond Poppyseed Bread
makes 2  9 x 5" loaf pans

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

1/3 cup white granulated sugar
1 tbsp orange juice
1/4 tsp vanilla
1/8 tsp almond flavoring

Preheat oven to 350 degrees.  Spray bottom of two 9 x 5" loaf pans with PAM baking spray.

Mix wet ingredients together.  Add dry ingredients and stir just until combined.  Pour into prepared loaf pans.

Bake at 350F for 1 hour (bake for only 40 minutes if using smaller pans).

When cooled, make glaze by stirring all ingredients together.  Pour over bread.

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