Here's an oldie but goody. I've had this recipe for years now. And now that I think about it, I think I may have received it in home economics class back in middle school. Dang, that was a loooong time ago.
Well, this almond poppy seed bread recipe has definitely proven itself to be a keeper because I am still making it to this day. I call it almond poppy seed bread, but I guess it could be called cake too. Bread ... cake ... same thing, right?
Simple enough for a sixth-grader to make, it'll take you no time to throw together. Check out how elementary the recipe is. It's laughable.
The recipe makes two loaves one to keep, one to give away. Or be greedy and keep both. I recommend the latter.
Almond Poppy Seed Bread
1 1/2 Tbs. butter
2 1/2 cups sugar
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1 1/2 cups milk
1 cup+ 2 Tbs. oil
2 Tbs. poppy seeds
1 1/2 tsp. almond extract
Cream butter, sugar, eggs. Add flour, baking powder, vanilla, milk, oil, poppy seeds and almond extract. Pour batter into a buttered loaf pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Makes 2 loaves.
*For the glaze, I mixed melted butter with powdered sugar and a little milk. I drizzled it over the cakes while they were still warm.
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