Breads · Breakfast

Almond Poppyseed Bread

This almond poppyseed bread from The Girl Who Ate Everything is a very simple, standard, classic recipe.  At first glance, there is nothing special about it.

Until you get to the glaze.

The glaze that covers this bread and seeps into it’s pores is to-die-for-so-amazing-you-will-eat-it-with-a-spoon.  The perfect combination of orange, almond, butter, and sweetness. Honestly, I wish I could dunk my entire face in it. 🙂



3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups vegetable oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)


For the bread: Preheat oven to 350 degrees. Mix wet ingredients first, and then add the dry ingredients until all of the ingredients are just mixed together. Pour into greased and floured baking pans (or pans lined with parchment paper.) Makes 6 small loaves or 2 large loaves.

Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. (325)

For the Glaze:

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.


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