Taste of Home - Poppy Seed Bread
Orange Glazed Poppy Seed Bread
3 cups all-purpose flour
1½ t. baking powder
1 t. salt
1½ cups sugar
1½ cups milk
3 eggs
1 1/8 cup vegetable oil
1½ t. each vanilla and almond extract
1 ½ T. poppy seeds
Glaze:
¾ cup sugar
¼ cup fresh orange juice
½ t. each almond and vanilla extract
Whisk flour, baking powder, salt and sugar together in large bowl. In separate bowl, whisk milk, eggs, oil and extract. Mix wet ingredients into dry until just combined and beat for several minutes. Stir in poppy seeds. Pour batter into 2 greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one hour. In small saucepan, mix glaze ingredients together over medium high heat until sugar dissolves. When bread is done, remove from oven and poke holes all over top of loaves. Pour hot glaze over top. Let cool in pan for 10 minutes. Remove and cool on racks.
STEP ONE:
Whisk dry ingredients in one bowl. In separate bowl mix wet
STEP TWO:
Mix wet into dry and add poppy seeds
STEP THREE
Pour into loaf pans and place in oven
STEP FOUR
Mix glaze
STEP FIVE:
Breads done, poke holes, pour on glaze
Serve: sliced on plate
Almond Poppyseed Loaf Cake
This easy moist Almond Poppyseed Cake is a loaf cake with almond flavor and poppyseeds and a delicious icing - it's an easy cake recipe everyone loves.
RECIPE:
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FOR THE CAKE:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter melted
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup milk
2 tablespoons poppy seeds
FOR THE GLAZE:
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2-4 tablespoons milk or heavy cream
Instructions
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Whisk butter and sugar in a large bowl. Mix in eggs, one at a time, then mix in extracts. Alternately add milk and flour mixture, stirring in between additions, until batter is combined. Stir in poppy seeds.
Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool 20 minutes in pan, then carefully remove to a rack to finish cooling.
Make the glaze: whisk powdered sugar, extracts, and milk until smooth. Pour over cooled cake.
Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.
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Lemon Poppyseed Bread
This bread is quick to put together, moist tender and has the perfect amount of lemon flavor. This bread is sunshine in a pan!
Ingredients:
1 egg
1/3 cup sugar
2 Tbsp canola oil
2 Tbsp sour cream or plain greek yogurt
1 1/2 Tbsp lemon juice
1 tsp of lemon zest
1/2 cup plus 2 Tbsp flour
2 tsp poppyseeds
1/2 tsp baking powder
1/8 tsp salt
Glaze:
1/4 cup sugar
1 Tbsp lemon juice
Directions:
In a small bowl combine egg and 1/3 cup sugar.
Add in oil, sour cream, lemon juice and lemon zest.
In another bowl combine dry ingredients, flour, poppyseeds, baking powder and salt.
Pour wet ingredients into dry ingredients and mix just until all the flour is mixed in. Don't over mix.
Pour into a greased mini loaf pan. 6 x 3
Bake at 350 degrees F. for 25- 30 minutes or until a toothpick comes out clean.
Mix up glaze while baking. Combine sugar and lemon juice.
Pour glaze over top of bread while it is still hot. . Leave bread into pan until all liquid is absorbed.
Remove from pan and allow to cool on a cooling rack.
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New Mouth Watering Almond Poppy Seed Muffins -Tease with Recipe!
Almond Poppy Seed Muffins will melt in your mouth! A must have recipe for any occasion, especially breakfast. These muffins are made from scratch featuring star ingredient, Almond Paste. They are moist with a tender crumb, takes 30 minutes and your good to go. Get recipe below and go to lizbushong.com for more great entertaining ideas.
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All photos, food styling, and recipe developed and created by Liz Bushong.
Almond Poppy Seed Muffins
Author: Liz Bushong
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Yield: 24 mini muffins or 12 standard
Category: Bread Method: Baking Cuisine: American
INGREDIENTS:
1–1/4 cups granulated sugar
1/2 cup butter, melted
4 ounces almond paste, cubed
2 eggs
2 teaspoons almond extract
1 cup buttermilk
3 tablespoons sour cream or greek yogurt
2–1/8 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons poppy seeds
2 tablespoons sliced almonds-garnish- optional
Almond Glaze- optional
1–1/2 cups confectioners sugar
2 tablespoons melted butter
1 teaspoon almond extract
2 teaspoons half n half or milk
Mix all ingredients together until desired consistency. Drizzle over warm muffins if desired.
INSTRUCTIONS:
Preheat oven to 375.
Prepare mini muffin pan with lightly sprayed cooking spray.
In food processor, combine sugar and almond paste, pulse to blend 1 minute.
Transfer mixture to large mixing bowl, add flour, baking powder, soda, salt and poppy seeds.
Make a well in dry ingredients, add eggs, buttermilk, sour cream, extract and melted butter. Combine all ingredients and stir to blend. do not over mix batter.
Fill each cup 3/4 full with batter. Sprinkle with almond slices if desired.
Bake muffins at 375 for 10-12 minutes.
Remove from oven and cool, remove muffins.
If desired, drizzle with almond glaze or sprinkle with confectioner’s sugar.
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Keto Almond Poppyseed Bread
These days it seems that most people are eating Almond Poppyseed Bread from a box, and this Keto-friendly replica is bomb!
Ease Of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 60 Minutes
Total Time: 70 Minutes
Ingredients:
1/2 Cup Coconut Flour
6 Large Eggs
10 Tablespoons of Salted Butter (9 Melted, 1 Softened for Greasing the Pan)
3 Tablespoons Poppyseeds
2/3 Cup Lakanto Monkfruit Sweetener
1 Tablespoon Vanilla Extract
1 Tablespoon Almond Extract
2 Tablespoons Heavy Whipping Cream
1/2 Teaspoon Salt
1 & 1/2 Teaspoons Baking Powder
1/8 Cup Sliced Almonds
1/2 Lemon (Juiced)
Poppy Seed Almond Cake
Make this Poppy Seed Almond Cake for your next weekend brunch or garden party!
Ingredients:
3.5 cups sifted flour
1.5 teaspoons salt
1.5 teaspoons baking powder
2.25 cups sugar
1.5 tablespoons poppy seeds
1.5 cups milk
1.125 cups salad oil
3 eggs
1.5 tablespoons ADAMS vanilla extract
1.5 tablespoons ADAMS almond extract
1.5 tablespoons ADAMS butter extract
Directions:Preheat oven to 350 degrees F. Combine sugar, milk, oil, eggs, flavorings, and poppy seeds, blend well. Sift flour, salt, and baking powder. Add dry ingredients to first mixture. Pour into a lightly greased and floured bundt pan. Bake for 1 hour at 350 degrees F. Cool in pan for 10 minutes, turn out and allow to cool completely. Combine ingredients for glaze. Punch 20-30 shallow holes into cake. Brush on glaze with a pastry brush.
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