Almond Poppy Seed Bread
Topped with sliced almonds and vanilla glaze, this quick bread is a perfect for Sunday breakfast with the family!
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Servings: 1 loaf
Equipment
- Bread Pan
Ingredients
Almond Poppy Seed Bread
- 113 g Butter, softened
- 200 g Granulated Sugar
- 1 tsp Vanilla Extract
- 3 tsp Almond Extract
- 3 Eggs
- 160 g All-purpose flour, (type 45)
- 2 tbsp Poppy Seeds
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 120 g Sour Cream
- 60 ml Milk
- 55 g Sliced Almonds, optional
Vanilla Glaze
- 100 g Powdered Sugar
- 1 tbsp Milk
- ¼ tsp Vanilla Extract
- Pinch of Salt
Instructions
Almond Poppy Seed Bread
- Preheat the oven to 175°c (350°c). Butter and flour the bread pan and set aside.
- In a medium sized bowl, add all of the dry ingredients. Stir briefly, then set aside.
- Then measure out the milk and sour cream and mix until it is combined and there are no chunks.
- In the bowl of a mixer equipped with the paddle, cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one by one, scrapping down the sides of the bowl between each addition. Mix until thoroughly combined. Then add both of the extracts.
- Add the dry and wet mixtures in three additions, alternating between the two, ending with liquid. Scrape down the sides of the bowl and give it one last mix, before pouring into the loaf pan.
- Sprinkle the slivered almonds on top of the batter and put into the oven. Bake for 45 minutes or until a toothpick comes out clean. You may need to cover the loaf pan if the bread is browning too much prior to it being thoroughly cooked.
- Once done, let cool for 30 minutes, before removing from the pan. Transfer to a cooling rack and let cool for another 10 minutes while you make the glaze.
Vanilla Glaze
- Add all of the ingredients to a bowl and whisk until smooth and combined.
- Drizzle on top of the loaf as desired.
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