Everyone is always making banana bread. We’ve made it so much now, that my kids turn their noses up to it. I decided to switch it up a bit and instead made this almond poppyseed bread. My one daughter, who loves any type of homemade bread, was furious I gave one of these three loaves to our new neighbor who moved in. She was appalled that I would do such a thing.
What did she expect though? My new neighbor knocked on my door in the freezing cold, so I invited her in. We were talking with the kitchen island between us. The kitchen island that happened to be laden with fresh baked almond poppyseed bread. I wrapped up a loaf in parchment paper for her, grateful I didn’t have to walk the 50 feet to her front door in the freezing cold.
Don’t let the long ingredient list on this recipe scare you off. It comes together quickly, and it’s totally worth it. Plus, you’ll have the mess cleaned up in no time while it’s baking. If you love the almond poppyseed muffins you can get from Costco, than this is recipe is for you. This recipe is pretty darn close in taste and texture I have ever found to even come close to those perfect, giant muffins. This recipe was given to me from my sister-in-law. It had three asterisks beside the recipe which meant it was a family favorite. I don’t know why it took me almost ten years to make it because now I see why it is a family favorite.
The only difference from the Costco almond poppyseed muffins, is that these are in loaf form and have a thick orange glaze that you pour on top. Once these bad boys come out of the oven, poke holes all over the top so the glaze seeps down into the loaf. Trust me on this. It’s amazing and will blow your mind.
When you make this bread, make sure you aren’t planning on taking it to anyone. If you do, you better be prepared to make another batch of this. I know this because my husband may have reacted the same way our 10-year-old did when I told him I gave our new neighbors a loaf. He even picked a few slices of this over a chocolate chip cookie. That says A LOT because his love for cookies runs deep.
Almond Poppyseed Bread with Orange Glaze
- 3 1/2 cups flour
- 1 1/2 tsp. salt
- 1 1/2 tsp baking powder
- 3 egs
- 1 1/2 cups milk
- 2 1/2 cups sugar
- 1 TBS water
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 1/2 cup butter plus 2 tsp. melted
- 1 1/2 tsp. vanilla
- 1 tsp. almond extract
- 1 TBS. poppy seeds
- For the Orange Glaze
- 1/3 cup orange juice concentrate
- 1/2 tsp. almond extract
- 1 tsp. vanilla
- 1 cup powdered sugar
- Preheat the oven to 350. Grease medium sized loaf pans and set aside. I really enjoy using disposable aluminum pans. I find the 8″ x 3.75″ x 2.38 size to be absolutely perfect. I reuse them multiple times.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together all of the dry ingredients. Once those are fully incorporated, add in the melted butter, oil, applesauce, and extracts. Mix together and then scrape down the sides of the bowl with a mixing spoon.
- Turn the mixer down to low speed and slowly add in the milk. Once the milk is all in, make sure to scrape down the sides and bottom of the bowl. Add in the poppy seeds and mix until the batter looks silky smooth. About 1-2 minutes.
- Divide and pour the batter into 3 medium-sized loaf pans. Bake for 1 hour.
- Once the loaves come out, poke the tops with a fork.
- Whisk together the orange juice concentrate (fresh squeezed orange juice can work in a pinch-it just may not be as strong in orange flavor), extracts, and powdered sugar. Pour over the tops of the loaves and let is soak in for 10 minutes. Remove from pans and let the loaves completely cool before cutting into them.