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Almond Poppyseed Bread Recipe

American · Dessert · 70 min total

A moist, tender loaf with the delicate crunch of poppy seeds and the rich flavor of almond extract. Perfect for breakfast or an afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 2 tablespoons poppy seeds
• 1 1/2 teaspoons almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sliced almonds (for topping)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in almond extract.
4. Combine milk and sour cream in a small bowl. Alternately add flour mixture and milk mixture to the butter mixture, beginning and ending with flour. Fold in poppy seeds.
5. Pour batter into prepared pan. Sprinkle sliced almonds evenly on top.
6. Bake for 50-55 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tips

• For extra almond flavor, brush the warm loaf with a simple syrup made from 2 tablespoons sugar and 2 tablespoons water mixed with 1/4 teaspoon almond extract.
• Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months.

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