Sunday, December 19, 2010

Almond Poppyseed Bread

Be warned, this bread is very addictive! The 1 1/8 cup of oil kind of scares me so I thought I would try the ol' bean trick. I replaced the oil with 1 1/8 c. Northern bean puree and had great results.

Almond Poppyseed Bread

3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

3 eggs
1 1/8 c. canola oil
2 1/2 c. sugar

1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

1 1/2 c. milk
2 tsp. poppy seeds

3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes.

Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into greased pans (I find the nonstick spray that is for baking works best) (5 mini pans or 2 regular loaf pans) and bake 35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them.

When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

Source: Our Best Bites


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