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Monday, July 5, 2010
Recipe / Priscilla Tsai Almond poppy seed bread
Posted By Priscilla Tsai on Mon, Jul 5, 2010 at 9:00 AM
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 eggs
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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