This buttery almond poppy seed bread tastes like Christmas married a birthday cake. Serve this easy quick bread recipe for a festive weekend brunch or delight your kids with a special school morning breakfast.
PREP TIME 10 minutesminutes
COOK TIME 1 hourhour
TOTAL TIME 1 hourhour10 minutesminutes
YIELD 12servings
Ingredients
1 2/3cupall purpose flour
1 1/2tablespoonspoppy seeds
1teaspoonbaking powder
1/2teaspoonsalt
1 1/4cupsugar
8tablespoons(1 stick) butter, softened (Plus 1 tbsp for greasing the pan)
3eggs
1teaspoonvanilla
1teaspoonalmond extract
1/2cupmilk
1/4cupsour cream
Instructions
Preheat the oven to 350°F. Rub 1 tbsp of softened butter all over the inside of a 9 x 5-inch metal bread pan.
Whisk together the flour, poppy seeds, baking powder, and salt in a medium mixing bowl. Set aside.
In the mixing bowl of an electric mixer fitted with the paddle attachment, beat the softened butter until smooth. Add the sugar and beat together until thoroughly combined, scraping the bowl once or twice as it mixes.
Add the eggs, one at a time, to the mixing bowl. Add the vanilla and almond extract and mix on medium speed until the eggs are smoothly combined with the butter.
Add the milk and sour cream to the mixing bowl. Combine on medium speed.
Pour roughly 1/3 of the reserved flour mixture into the mixing bowl and mix on low speed. This will help prevent a *poof* cloud of flour from flying out of your bowl. Add the remaining flour and mix on low until mostly dampened, then on medium speed until just combined.
Scrape the bottom of the mixing bowl to check for any remaining dry pockets of flour that should be mixed in by hand. Then scrape the batter into your prepared bread pan. Smooth it out evenly into all four corners.
Bake for 50 minutes and check the center of the bread with a toothpick which should come out clean. It is a very thick bread and will likely take up to the full 60 minutes to bake completely but all ovens are different.
Recipe Notes
Make-Ahead Tips:
The almond poppy seed bread will keep for 2 - 3 days if stored in an airtight container. You can heat slices on low heat in a toaster to help restore texture.You can freeze a completely cooled quick bread, wrapped tightly in aluminum foil, for up to 6 months. Loosen the foil wrapping and defrost in the fridge overnight.