Who doesn’t love the poppyseed muffins from Costco?
However they present many problems. I can’t pronounce all the ingredients in them. Who needs to eat that big of a muffin anyways? And lastly I don’t have a Costco membership.
When I ran across this recipe earlier this month I was super excited. It sounded just like a poppyseed muffin but baked into a loaf.
I was not disappointed. Incredibly tasty and easy. You can glaze or not. It is equally tasty either way. Wanna hear something strange? This bread is best a few days old and just a tad stale. Maybe that is because I wanted that authentic Costco muffin experience but honestly I liked it better the longer it sat on the counter. Which for the record was only three days.
Yeah it didn’t last long around here.
Almond Poppyseed bread (makes two big loaves)
(I am not linking to the post I got the recipe from. The recipe was SCREWED up and that makes me cranky)
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1 1/4 cups melted and cooled butter
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1/4 cup powdered sugar
1/8 tsp lemon extract
1/8 tsp almond extract
1-3 tsp milk
Preheat oven to 350 F. Cream together the melted butter and sugar in the bowl of your stand mixer. Add eggs one at a time. Add poppyseeds, almond extract, milk and vanilla. In a seprate bowl sift together the flour salt and baking powder. Add to the wet mixture and mix till just combined. Do not overmix. Pour in to two floured and greased (or parchment lined) loaf pans. Bake for 40-45 min. Glaze while still warm.
To make the glaze combine the powdered sugar and extracts in a bowl. Slowly add milk one teaspoon at a time till it is ever so slightly runny. Pour over warm bread.