Poppy Seed Bread

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Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 347kcal

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.
3 cups all purpose flour, 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon kosher salt, 2 tablespoons poppy seeds
In a separate medium sized bowl, whisk together the wet ingredients.
3 large eggs, 1 ¼ cups buttermilk, ¾ cup extra virgin olive oil, 2 teaspoons vanilla extract, 2 teaspoons almond extract
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.
3 tablespoons turbinado or sanding sugar
Bake for 40 to 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 to 3 days at room temperature or can be wrapped and frozen for up to 2 months.

Variations

Lemon poppy seed: Add 2 tablespoons each of fresh lemon juice and lemon zest to the wet ingredients. The bright citrus flavor pairs well with the poppy seeds.
Orange almond: Add 2 tablespoons each of orange juice and orange zest to the wet ingredients.
Glaze it: Whisk together 1 cup powdered sugar and 2 to 3 tablespoons milk, lemon or orange juice or water. Drizzle over the cooled loaves for a sweet finish.
Mini loaves: Divide the batter between loaf pans. Reduce the baking time to 25 to 30 minutes. These make adorable gifts.
Add-ins: Stir in ½ cup chopped walnuts, slivered almonds or dried cranberries for extra flavor and texture.