The next time you know someone who is feeling under the weather, bake a loaf or 2 of Poppy Seed Almond Quick Bread to help them get on the quick road to recovery.
By Amy Casey
- 3 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons poppy seeds
- 3 large eggs
- 1¼ cups buttermilk
- ¾ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 3 tablespoons turbinado or sanding sugar, for sprinkling on loaves before baking.
- Preheat oven to 350 degrees. Line the bottom of 2 (7×3 inch) loaf pans with parchment paper and spray with cooking spray.
- In a large bowl, combine the dry ingredients. In a separate medium sized bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir to just combine.
- Divide the batter evenly between the loaf pans and tap lightly on the counter to release any air bubbles. Sprinkle with the turbinado or sanding sugar.
- Bake for 40 – 45 minutes or until a skewer comes out clean.
- Let cool in pans 15 minutes before removing and cool completely on a baking rack. The bread will stay fresh for 2 – 3 days at room temperature or can be wrapped and frozen for up to 2 months.
Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.