Almond Poppy Bread with Lemon Drizzle

Hello everyone, my name is Karen and I blog at Baking In A Tornado. If you check the bottom of this post I’ve provided my bio and links to some of the places where you can find me.

It’s my pleasure to post here at Moore or Less Cooking while Nettie’s out of town. Nettie’s a steadfast supporter of other bloggers. You don’t often get the chance to pay something like that back but when you’re handed that chance, like I was today, you grab it.

I’m visiting today with a recipe for Almond Poppy Bread with Lemon Drizzle. In the name of full disclosure, let me start out with an admission: I don’t do yeast. Yes, I said it. In fact, all my friends who bake tease me regularly because it turns out that yeast hates me. We’ve been in a long term war and although I’ve won a battle or two, I’m losing the war. Badly.

So I’m a fan of quick breads, and this one in particular. It’s not terribly sweet so it can serve many purposes. We’ve had it for breakfast, with lunch, or with a pasta salad and fresh fruit for dinner on a hot summer night. On Thanksgiving I put a basket of breads and muffins on the table and Almond Poppy Bread is always requested. The leftovers from that basket serve as breakfast the next day. I shared this recipe on my blog a year and a half ago and I’m happy to share it with you here today.

Almond Poppy Bread (with Lemon Drizzle)

I always invite people, when trying one of my recipes, to post a picture on my Facebook page and let me know what you think. I hope you do.

This recipe originally posted at: Quick Breads.

Almond Poppy Bread with Lemon Drizzle
©www.BakingInATornado.com

Printable Recipe

Ingredients, dry:
2 ½ cups flour
1 cup sugar
¼ cup poppy seeds
1 TBSP baking powder
1 tsp salt

Ingredients, wet:
1 ¼ cups skim milk
1 ½ tsp almond extract
½ cup oil
1 egg

Ingredients, drizzle:
1 TBSP lemon juice
1 TBSP water
¼ cup powdered sugar

Directions:
*Grease a loaf pan. Preheat oven to 350 degrees.
* Mix together dry ingredients. Add in wet ingredients. Stir briefly only, just to incorporate.
*Pour evenly into loaf pan
*Bake for approx. 55 minutes, until top springs back to the touch. Cool in the pan for 10 minutes.
*Run a knife carefully around the loaf to loosen and turn out of the pan.
* Allow to cool, then whisk together drizzle ingredients and drizzle over the top of the loaf.

I’m Karen, a former Director of Social Service and Retail Buyer, now SAHM to two teens.
I blog, share recipes and vent at BakingInATornado.com.
I’ve been featured on the websites Mamapedia, Scary Mommy, GenerationFabulous, Foodies Network, Treat a Day, and BA50. I’m affiliated with the Culinary Content Network and am a Contributor on Felicity Huffman’s website What the Flicka. I’ve been published in the Life Well Blogged book series and in the book The Mother of all Meltdowns. Visit me here:

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