Almond Poppy Seed Bread With Cake Variation Recipes

ORANGE-ALMOND POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.
• Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.

ALMOND POPPY SEED BREAD - WITH CAKE VARIATION

Steps:

• Sift flour and mix together sugar, salt and baking powder. Add remaining ingredients. Beat by hand for two minutes. Bake at 350 for one hour for two loaves. Adjust time if making smaller loaves or muffins.
• Meanwhile make topping by whisking together: confectioner's sugar, orange juice, almond extract, vanilla, and margarine. Brush topping on bread while it is still warm.
• Cake Variation: Omit poppy seeds. Stir in zest of one orange into batter. Make icing with the juice of the orange. Makes 12 cupscakes, 16 mini cupcakes. Or makes one large bundt cake. If making cake it will take 45 minutes to bake.

ALMOND POPPY SEED BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

ALMOND POPPY SEED BREAD

Steps:

• Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
• Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
• Bake at 350°F for 1 hour or until test done with toothpick.
• Cool in pans for 10 minutes, remove from pans and cool completely.
• Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.

ALMOND POPPY SEED CAKE

Steps:

• In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
• Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
• Bake at 350 F for 1 hour.
• While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
• Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
• Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
• Let cool on cooling rack for 3-6 hours.
• Refrigerate for up to a week or freeze for 3 months.