Almond Poppy Seed Bread


1 cup almond flour

1/2 cup regular or gluten free all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons poppy seeds

2/3 cup sugar

2 Tablespoons butter, softened

2 Tablespoons olive oil or coconut oil (melted)

one (7 Oz.) can almond paste

2 large eggs

1/2 teaspoon almond extract

1/2 cup whole milk (divided)

1/4 cup sliced almonds

Preheat your oven to 350

Generously butter a 9" x 5" loaf pan, or line it with parchment paper and spray with oil (Bread can easly be lifted out after it cools).

Combine flours, baking powder, salt and poppy seeds in a large mixing bowl, then stir well with a wire whisk.

In the bowl of a counter top mixer, combine: sugar, butter, oil and almond paste.

Beat on medium speed for 3 minutes, add eggs, one at a time, beating well after each addition.

Add almond extract and milk, beat until smooth, then turn mixer to low and add the flour mixture, a little bit at a time, and beat just until mixed.

Pour into prepared pan, smooth the top and sprinkle the almonds over the top.

Bake for 50 to 60 minutes or just until a wooden skewer comes clean when inserted into the center of the loaf.

Cool in pan on rack for 10 minutes before removing from pan. (Now is the time to lift tne bread if using parchment paper).

For the best results allow the bread to cool completely so it dose not crumble when sliced.

Cool on a cooling rack before slicing and serving. Enjoy!
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