Poppy Seed Almond Tea Bread with Orange Glaze
Dense, moist tea bread studded with poppy seeds and flavored with almond extract and vanilla. Baked in mini loaf pans and finished with a bright orange-almond glaze and sliced almonds. Perfect for breakfast, brunch, or gifting.
Ingredients
- 2 cup sugar
- 1 cup butter, softened
- 3 large eggs
- 4 teaspoon poppy seeds
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cup all-purpose flourcake flour0.9:1
tender crumb
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup milk
- 1 cup powdered sugar
- ½ teaspoon almond extract
- orange juice or milk, for glaze(optional)
- sliced almonds, for topping(optional)
Instructions
- 1
Heat oven to 350°F. Grease and flour 5 mini loaf pans.
- 2
Combine sugar and butter in a bowl; beat at medium speed until well mixed.
- 3
Add eggs one at a time, beating well after each addition.
- 4
Beat in poppy seeds, almond extract, and vanilla.
- 5
In another bowl, combine flour, baking powder, and salt.
- 6
Alternately add flour mixture and milk to butter mixture, beating after each addition until just combined.
- 7
Divide batter evenly among prepared pans.
- 8
Bake 35-45 minutes or until a toothpick inserted into center comes out clean.
- 9
Place pans on cooling rack; cool 5 minutes.
- 10
Remove bread from pans; cool completely.
- 11
Combine powdered sugar, almond extract, and orange juice or milk until desired glazing consistency.
- 12
Spoon glaze over loaves; top with sliced almonds if desired.
Tips
Do not overmix batter once flour is added to avoid dense, tough bread.
Use room-temperature eggs and butter for best results and even mixing.
Adjust glaze consistency with orange juice for tanginess or milk for neutrality.
Good to Know
Wrap cooled bread tightly and store at room temperature up to 3 days, or freeze up to 3 months.
Bake bread 1 day ahead; glaze just before serving to prevent sogginess.
Slice and serve at room temperature with coffee or tea. Glaze can be drizzled or bread left plain.
Common Mistakes
Do not add all flour at once to avoid lumpy batter.
Do not open oven door frequently during baking to avoid collapsed loaves.
Do not apply glaze to warm bread; cool completely first to prevent running.