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Home » Recipes » Bread

Poppy Seed Almond Quick Bread

Amy Casey in the kitchen.
Updated on: Oct 2, 2025 by Amy Casey · This post may contain affiliate links · Leave a Comment
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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.

Recipe

Poppy Seed Almond Quick Bread

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Servings: 2 loaves
Author: Amy Casey

Ingredients 

  • 3 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons poppy seeds
  • 3 large eggs
  • 1 ¼ 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
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Instructions

  • Preheat oven to 350 degrees. Line the bottom of 2 (7x3 inch) loaf pans with parchment paper and spray with cooking spray.
  • 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.
  • 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.
  • Bake for 40 - 45 minutes or until a skewer comes out clean.
  • 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.

Notes

Recipe by Amy Casey
© amycaseycooks - 2013
www.amycaseycooks
Did you make this recipe?Tag @amycaseycooks on Instagram so we can all admire your work

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Amy Casey at a cooking demonstration.

I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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