Well hello there!
I have a treat for you today - Double Almond Poppyseed bread! If you're a fan of almonds, you will absolutely love this bread. In fact, it could actually be considered a Triple Almond Poppyseed bread, since it contains almond meal, almond milk, and almond extract.
Anyway, this bread is super good - the flavor and texture almost reminds me of the filling in an almond croissant, if you've ever had one. And, since it contains mostly almond meal instead of a wheat-based flour, it's fairly low-carb when it comes to a quick bread. I hope you give it a try!
Double Almond Poppyseed Bread
- 2 cups almond meal (I used the Trader Joes brand)
- 1 cup all purpose flour (I used 1/2 cup white and 1/2 cup whole wheat)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 1/2-3/4 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 1/2 tsp. almond extract
- 1/2 cup almond milk (I used unsweetened vanilla)
- 1 1/2 Tbsp. poppyseeds
*Note: to make this recipe completely gluten free & lower carb, you can use 3 cups of almond flour instead of the mix of almond meal & wheat flour. Almond flour is a finer texture than almond meal, and doesn't contain the dark almond skin, so it bakes more similarly to a wheat-based flour. The only difference is you would want to reduce the baking tempurature to 300 degrees.
Preheat the oven to 325 degrees. Butter a loaf pan very well, and set aside.
In a medium bowl, whisk together the almond meal, all purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter until smooth. Beat in the sugar until well combined, and then beat in the eggs, one at a time, until well combined. Add the vanilla and almond extracts and mix well.
Add in half of the almond meal & flour mixture and stir to combine. Add in the almond milk and poppyseeds and mix well. Finally, add in the second half of the flour mixture, and stir until well combined.
Spread the batter into the loaf pan, and bake for 45-60 minutes, or until the top is a golden brown and a toothpick inserted in the center comes out clean. I baked mine for about 55 minutes, and wish I had checked it around the 45 minute marker, since it got a little too dark on top. Regardless, it was still yummy!
*Recipe was adapted from this one from All Day I Dream About Food.