Almond Poppy Seed Bread(This Is More Like Pound Cake Than Bread)
A moist, flavorful almond poppy seed bread with a dense pound cake texture, perfect for breakfast, brunch, or tea time, appealing to nut lovers and citrus fans alike.
Ingredients
Instructions
- Preheat oven to 350°F (or 300°F for glass pans).
- Grease two loaf pans with Crisco.
- In a bowl, combine flour, baking powder, and salt.
- In a separate bowl, mix together the slightly beaten eggs, oil, sugar, and milk.
- Add the flour mixture to the wet ingredients and stir by hand until just combined.
- Stir in the almond flavoring and poppy seed.
- Pour the batter into the prepared loaf pans.
- Bake for 1 hour or until the bread springs back to touch.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with unsweetened applesauce. If you prefer a lighter version, you can use low-fat milk instead of whole milk. Be sure not to overmix the batter to keep the texture light and airy. If you like, add a sprinkle of almonds on top for extra crunch and flavor.
Serving Suggestions
This Almond Poppy Seed Bread is delightful on its own, but for a special treat, spread some Maple Butter Icing on top. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. Try serving it alongside fresh fruit or a dollop of whipped cream for a more indulgent dessert option.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 2 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Poppy Seed Bread(This Is More Like Pound Cake Than Bread) contains roughly 583 calories, with 7g protein, 86g carbohydrates, and 25g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 983mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may alter the texture slightly, making it denser. For the best results, consider using a mix of whole wheat and all-purpose flour to maintain some lightness in the bread.
What can I do if I don’t have almond flavoring?
If you don’t have almond flavoring, you can substitute it with vanilla extract for a different flavor profile. Alternatively, you can use hazelnut extract for a nutty taste that complements the poppy seeds well.
How can I tell when the bread is done baking?
The bread is done when it springs back to touch and a toothpick inserted into the center comes out clean. Keep in mind that baking times may vary slightly depending on your oven, so check for doneness a few minutes before the recommended time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).