Friday, January 18, 2013

almond poppyseed bread


I have always had a sweet tooth, but it really kicked into high gear around my third trimester and has stuck around since Mason's arrival.  Of course, seeing tons of delicious recipes on Pinterest daily does not really help my cause.  Last week I decided to test out my version of this almond poppyseed bread recipe.  Very tasty!  Here is the scoop...


ingredients:

bread:
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk (I would use at lest 2%)
2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanila
1 T. melted butter

glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1 T. melted butter

instructions:
Preheat the oven to 350 degrees (I cooked mine at 335 because I used darker pans).  Combine all ingredients and pour into greased and floured baking pans.  Bake for 50-60 minutes (I did about 55 min, but I wish I had taken them out around 50 because I think the cake would have been more moist).  For the glaze:  combine all ingredients in a saucepan over medium heat until the sugar dissolves.   Remove bread from pans and pour glaze over warm bread (it got a bit messy here - so have a spatula/knife handy for the extra glaze).  I also added some toasted almond slices while glazing - which really added to the bread!








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