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Almond Poppy Seed Bread

We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely poppy seed bread loaves to their guests. The recipe came from a dear friend, Judie Tobin.
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 2-1/4 cups sugar
  • 1 cup plus 2 tablespoons canola oil
  • 3 eggs
  • 3 tablespoons poppy seeds
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

  • In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.
  • Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 197 calories, 9g fat (1g saturated fat), 21mg cholesterol, 105mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 2g protein.

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