Quick breads are the best. You can throw all the ingredients together in one or two bowls, pour everything into a pan and leave it in the oven for an hour. There is no annoying whipping of egg whites, chopping of fruit, boiling of sugar or spooning batter into little cups. So easy! And this recipe makes TWO loaves. So more for sharing. Nom.
I was really excited about this recipe because the only way I’ve ever eaten poppy seeds is in lemon poppy seed muffins. After this recipe, almond is my new favorite flavor. Everyone who has tried it has had the same reaction: “OMG. Yum. Can I have another slice?” I made this bread yesterday and one of the loaves is already gone… so if you are in a pinch and really want to impress your family with treat for Easter, make this!
Almond Poppy Seed Bread
Makes two 9×5″ loaves
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups sugar
1/3 cup poppy seeds
1 1/3 cup canola oil
3 room temperature eggs
1 1/2 cups milk (I used almond milk, your favorite should be fine)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1/4 cup orange juice
2 tablespoons lemon juice
2 cups confectioners’ sugar
Preheat the oven to 350F. Spray two 9×5-inch loaf pans with cooking spray. In a large mixing bowl, whisk flour, salt, baking powder, sugar, and poppy seeds. Set aside.
In another large mixing bowl, whisk the oil, eggs, milk, and extracts until combined.
Using a wooden spoon, make a well in the center of the dry ingredients. Pour the wet mixture into the well and use the spoon or a rubber spatula to combine the ingredients. Divide the batter evenly among the prepared pans. Bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean. (Here, if your edges appear to be browning too quickly, top with aluminum foil midway through baking)
When the breads are finished in the oven, make the glaze: In a large bowl, whisk together the confectioners’ sugar and both juices until smooth and runny. Add the liquid slowly so the glaze doesn’t become too runny.
Run a butter knife along the edges of each pan, then invert the pans and remove the still-warm loaves. Place the loaves, right side up, onto serving plates and drizzle each one with the glaze. Cool completely before slicing.
Recipe adapted from AllRecipes