Almond Poppy Seed Bread - With Cake Variation |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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I got this recipe from a lady at the Community Kitchen. When she made this recipe she did the cake variation and made cupcakes. The cupcake variation has such a light citrus flavor. Ingredients:
3 cups flour |
2 cups sugar |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking powder |
1 1/2 cups milk |
1 1/4 cups oil |
3 eggs |
2 teaspoons vanilla |
2 teaspoons poppy seeds (or more) |
2 teaspoons almond extract |
3/4 cup confectioners' sugar |
1/4 cup orange juice |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla |
2 teaspoons melted margarine |
Directions:
1. 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.
2. 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.
3. 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.
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