Poppy Seed Almond Quick Bread

When one of my kids is sick, I will do almost anything to make them feel better.  No Thank You Boy was home a couple days last week with a hacking, coughing, achy, sore throat mess of a cold and felt just plain awful.  He was not very hungry the first day of being home and mostly slept.  But as he started to feel a little better and get his appetite back, it was time for me to make him a treat.  Isn’t that just what moms are supposed to do??  I think so.

Poppy Seed Almond Quick Bread is a bakery delicious sweet that I knew he would like.  So much so that as I was cooking for one of my personal chef clients and he was at home blowing his nose, he texted me the following message…

“that bread is awesome”

High praise from a man of few words.

So the next time you know someone who is feeling under the weather, bake a loaf or 2 of Poppy Seed Almond Quick Bread to help them get on the road to recovery.  A sweet treat can go a long way helping someone who is sick feel a whole lot better.


Poppy Seed Almond Quick Bread
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
  • 3 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons poppy seeds
  • 3 large eggs
  • 1¼ cups buttermilk
  • ¾ cup extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 3 tablespoons turbinado or sanding sugar, for sprinkling on loaves before baking
  1. Preheat oven to 350 degrees. Line the bottom of 2 (7x3 inch) loaf pans with parchment paper and spray with cooking spray.
  2. In a large bowl, combine the dry ingredients. In a separate medium sized bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir to just combine.
  3. Divide the batter evenly between the loaf pans and tap lightly on the counter to release any air bubbles. Sprinkle with the turbinado or sanding sugar.
  4. Bake for 40 - 45 minutes or until a skewer comes out clean.
  5. Let cool in pans 15 minutes before removing and cool completely on a baking rack. The bread will stay fresh for 2 - 3 days at room temperature or can be wrapped and frozen for up to 2 months.
Recipe by Amy Casey © amycaseycooks - 2013 www.amycaseycooks


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