
I'm sure. This totally looks like I staged this shot. But no, this is my fall table and I really did make this delish dessert/bread. This is probably my most sought after and revered recipe. Doesn't it look so good?! I got it from a lady in CO. I LOVE IT--but I love everything almondy. During this time of year, you can hoopty it up with a cup or so (I like lots so sometimes 2 cups)of chopped, fresh cranberries. I'm also waiting to add some chopped almonds to the mix. Basically without the poppies, it can be a general sweet cake base for lots of desserts like ice cream or fruit. With no glaze, it would be a to die for strawberry shortcake. But ok, I'm getting ahead of myself. Try the basic first and then you can pimp it up yourself. We call it "Cakey Bread" but here's the real name:
Almond Poppy Bread
3 c. flour
2 ½ c. sugar
1 ½ tsp. baking powder
1 ½ tsp. salt
1 ½ c. milk
1 ½ tsp. vanilla
3 eggs
1 1/8 c. vegetable oil
1 ½ -2 T. poppy seeds
1 ½ tsp. butter flavored extract (optional)
1 ½ tsp. almond extract
Glaze:
¼ c. orange juice
¾ c. sugar
½ tsp. butter flavored extract (optional)
½ tsp. vanilla extract
½ tsp. almond extract
For bread: Mix together flour, sugar, baking powder, salt, milk, vanilla and eggs. Once mixed, add vegetable oil, poppy seeds, butter flavoring, and almond flavoring. Mix for 1-2 minutes with electric mixer until all combined. Grease two bread pans or one bundt and pour in mixture. Bake at 350.
For glaze: Mix ingredients and then put on top of bread (duh). I like to use a basting brush to coat with the glaze.
p.s. I've tried to sub applesauce for the oil and it just isn't as good.
p.s.s. Tell me if you do a variation of this that I should try.









