Tuesday, March 10, 2009

Can't get enough of quick breads

Poppy Seed Bread
  • 1/4 cup butter, melted
  • 3 1/3 T. oil
  • 2 eggs
  • 1/2 cup milk
  • 3/4 cup sugar
  • 1/2 t. vanilla
  • 1/2 t. almond extract
  • 1 cup all-purpose flour
  • 1/2 t. salt
  • 1 t. baking powder
  • 3/4 t. poppy seeds
Almond Glaze
  • 1 Tbsp water, milk, or orange juice
  • 1/4 t. vanilla
  • 1/4 t. almond extract
  • 1/4 c. powdered sugar
  1. Preheat oven to 325 degrees. Grease and flour an 8X4-inch loaf pan extremely well and set aside.
  2. In a large mixing bowl cream together butter, oil, eggs, milk, sugar, vanilla, and almond extract.
  3. In a separate bowl mix together flour, salt, baking powder, and poppy seeds. Add this mixture to the first and mix until well blended (I used a whisk), but do not over-mix.
  4. Pour into loaf pan and bake for 45 minutes. Serve plain or while bread is still hot, brush with several coats of Almond Glaze.
This was so good! Very moist and addicting. Not too sweet, which I guess is why it is called a "bread" instead of cake. Don't get me wrong, it still tastes like a dessert, it's just not overly-sweet. I have no problem either way!

Last week I made Blueberry Quick Bread from Krusteaz Blueberry Muffin mix. The recipe was on back and I figured I'd just remember it, but I didn't. However, I think it's just the instructions for the muffins listed on the box, with the addition of orange zest in the batter and on the glaze. It was so easy to make, baked up perfectly, and slid out of the pan like magic. Got to remember to find the recipe and post it! But here's a picture for me to remember it by.


Teresa said...

I just stumbled across your blog. I love recipes that my kids will actually eat. Thanks for sharing.

LC said...

I'm trying this today. Can't wait.