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
Units
Scale
- 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