Description
Almond Poppyseed Bread is a tender, bakery style loaf with a delicate almond aroma and a bright poppy seed bite This recipe yields two moist loaves topped with a lemon brightened almond glaze It uses alcohol free vanilla flavor and a creamy sour cream for richness while remaining approachable for everyday baking Perfect for slicing with coffee or gifting to friends
Ingredients
3 cups all purpose flour
2 1/2 cups granulated sugar
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs at room temperature
1 1/2 cups milk
1 1/8 cups vegetable oil
1 cup Daisy Sour Cream or Organic Valley Sour Cream
2 teaspoons alcohol free almond flavor such as LorAnn Almond Bakery Emulsion
2 teaspoons alcohol free vanilla flavor such as Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor
For the glaze
2 cups powdered sugar sifted
3 to 4 tablespoons milk
1 tablespoon fresh lemon juice
1/2 teaspoon alcohol free almond flavor
Instructions
1. Preheat the oven to 350 degrees F and grease two 5 x 9 inch loaf pans with cooking spray then set them aside
2. In a large bowl whisk together the flour sugar poppy seeds baking powder and salt until evenly distributed
3. In a separate bowl combine the eggs milk vegetable oil sour cream alcohol free almond flavor and alcohol free vanilla flavor mix just until smooth avoid overmixing
4. Divide the batter evenly between the prepared loaf pans smoothing the tops lightly with a spatula
5. Tent the loaf pans with aluminum foil and bake for 55 to 60 minutes removing the foil for the last 15 minutes to encourage a golden crust
6. Check doneness with a toothpick it should come out clean when the loaves are ready then cool the loaves in the pans for 10 minutes before transferring to a wire rack
7. While the loaves are still warm prepare the glaze by whisking the powdered sugar milk lemon juice and alcohol free almond flavor beginning with three tablespoons of milk and adding more if needed to reach a pourable consistency
8. Spoon the glaze over the warm loaves letting it set into a soft sheen then allow the bread to cool completely before slicing for the cleanest cuts
Notes
Make ahead storage place cooled loaves in a large resealable plastic bag at room temperature for 3 to 4 days or in the refrigerator for up to 7 days
To freeze wrap each loaf tightly in plastic wrap then place in a resealable plastic freezer bag freeze for up to 4 months thaw at room temperature before warming
Variation swap the almond flavor for lemon flavor in both the batter and glaze to create Lemon Poppy Seed Bread
To make muffins divide the batter among two lined 12 cup muffin tins fill each well about two thirds full and bake at 350 degrees F for 17 to 19 minutes this yields 24 muffins
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American