Almond Poppy Tea Bread
This is a lightly sweet tea bread with a moist, dense crumb. It works equally well in loaf form and as jumbo muffins. If desired, you can add a teaspoon or two of orange zest for a bright citrusy note, but it’s not necessary. If you’re making muffins, you can sprinkle the tops with sliced almonds. Avoid using them on the loaves, however, as they make for sloppy slicing.
This recipe makes two loaves. To freeze one, wrap the whole loaf, unsliced, first in plastic wrap or waxed paper and then in aluminum foil. It will keep nicely moist for up to 2 months. Thaw at room temperature for about an hour.
Almond Poppy Tea Bread
- 3 cups unbleached all-purpose flour
- 2 cups granulated sugar
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons baking powder
- 2 tablespoons poppy seed
- 3 eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure almond extract
- 2/3 cup oil
Preheat oven to 350 degrees F. Spray two 8- x 4-inch loaf pans with nonstick cooking spray.
In a large mixing bowl, combine flour, sugar, salt, baking powder, and poppy seed; stir till combined. In a medium mixing bowl, lightly beat the eggs. Stir in the milk, the extracts, and the oil. Pour the liquid ingredients into the dry ingredients and stir until well mixed.
Pour batter into prepared pans and bake for about 45 minutes or until a toothpick inserted in the middle of the loaf comes out clean. If bread is browning too quickly, spray a sheet of aluminum foil with nonstick cooking spray and lay over the loaves, spray-side down.
Cool for 10 minutes in pan and then turn out onto a rack to cool completely.
Makes 2 loaves or 12 jumbo muffins.
