Poppy Seed and Almond Bread
- Total Time: 50 minutes
- Yield: 2 loaves 1x
Description
Bake a comforting loaf of Poppy Seed and Almond Bread, perfect for lifting spirits and quick recovery with its delightful texture and nutty flavor.
Ingredients
- 3 cups (720 ml) all-purpose flour
- 2 cups (480 ml) sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp poppy seeds
- 3 large eggs
- 1 1/4 cups (300 ml) buttermilk
- 3/4 cup (180 ml) extra virgin olive oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup (120 ml) sliced almonds
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line the bottom of two 7×3 inch loaf pans with parchment paper and spray with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- In a separate medium-sized bowl, beat the eggs and then add the buttermilk, olive oil, vanilla extract, and almond extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the sliced almonds gently.
- Divide the batter evenly between the prepared loaf pans.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- This bread is perfect for gifting or enjoying with a cup of tea.
- Store in an airtight container at room temperature for up to 3 days.
- You can substitute almond milk for buttermilk for a dairy-free version.
- Toast slices for a delicious breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 grams
- Sodium: 200 mg
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 40 mg
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Frequently Asked Questions
Why does this recipe use both vanilla and almond extract?
The almond extract is the signature flavoring that gives this bread its distinctive nutty aroma, while the vanilla rounds it out with warmth. Using 1 tsp of almond extract alongside 2 tsp of vanilla keeps the almond flavor present but not overwhelming.
Why is it important not to overmix the batter?
Overmixing develops gluten in the flour, which makes quick breads tough and dense instead of tender. The recipe calls for stirring the wet and dry ingredients until “just combined”—a few remaining lumps are fine.
Can I substitute the buttermilk for a dairy-free version?
Yes—the notes specifically say you can use almond milk in place of the 1¼ cups buttermilk for a dairy-free loaf. The acidity that buttermilk provides for leavening is less critical here since the recipe also uses 2 tsp of baking powder. 
How should I store this bread and how long will it keep?
Store the loaves in an airtight container at room temperature for up to 3 days, as noted in the recipe. For a warm serving option, the notes suggest toasting slices, which refreshes the texture nicely.
