Description

This Almond Poppy Seed Bread is a moist and flavorful loaf bursting with nutty almond and subtle poppy seed crunch. Perfectly balanced with a tender crumb, it combines the rich flavors of almond and vanilla extracts with a soft texture from sour cream and butter. Ideal for breakfast, a snack, or an elegant tea-time treat, this quick-bake bread delivers comforting homemade goodness in just about an hour.

Ingredients

Dry Ingredients

1 2/3 cups all-purpose flour
1 1/2 Tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 1/4 cups granulated sugar
1/2 cup butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup milk
1/4 cup sour cream

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan to ensure the bread doesn’t stick during baking.
Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, poppy seeds, baking powder, and salt. This ensures even distribution and removes lumps for a smooth batter.
Cream Butter and Sugar: In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy. This step is important to incorporate air for a tender crumb.
Add Eggs and Extracts: Beat in the eggs one at a time to the creamed butter and sugar mixture. Then add the vanilla and almond extracts, mixing well to infuse the batter with flavor.
Incorporate Milk and Sour Cream: Stir in the milk and sour cream until well combined, providing moisture and richness to the bread.
Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the bread light and soft.
Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire cooling rack to cool completely before slicing.

Notes

For a stronger almond flavor, lightly toast the poppy seeds before adding to the batter.
Ensure all ingredients are at room temperature to create a smoother batter and even baking.
If the bread begins to brown too quickly, tent loosely with aluminum foil towards the end of baking.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Substitute half-and-half for milk for a richer texture if desired.