ALMOND POPPY SEED BREAD
My husband's favorite breakfast quick bread. When I'm in a hurry, I put the batter in muffin tins and reduce the baking time. Eitherway, it is quick and easy to whip up because you just put everything in a bowl and then mix.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
- Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
- Bake at 350°F for 1 hour or until test done with toothpick.
- Cool in pans for 10 minutes, remove from pans and cool completely.
- Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.
Nutrition Facts : Calories 351.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 49, Sodium 316.7, Carbohydrate 50.8, Fiber 0.8, Sugar 28.9, Protein 5.1
ORANGE-ALMOND POPPY SEED BREAD
This orange-almond flavored poppy seed bread is so irresistible, you can't make just one loaf!
Provided by Peyton
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.
- Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
- Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 76.4 g, Cholesterol 48.9 mg, Fat 23.1 g, Fiber 1 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 382.6 mg, Sugar 52.2 g
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- Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
- Whisk butter and sugar in a large bowl. Mix in eggs, one at a time, then mix in extracts. Alternately add milk and flour mixture, stirring in between additions, until batter is combined. Stir in poppy seeds.
- Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool 20 minutes in pan, then carefully remove to a rack to finish cooling.
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