Almond Poppy Seed Bread
With brunch, as a snack, dessert or tea party, this bread is versatile and goes well with so many things.
Overview
Total time: 02 M 10 S
Servings: 20
Calories: 210
Ingredients
- 3 large eggs
- 1 apple cored and quartered
- 1/3 cup canola oil
- 1/2 cup water
- 1/4 cup almonds
- 1 cup soy milk
- 1 1/2 tsp. lemon juice
- 1 1/2 tsp. almond extract
- 1 1/2 tsp. vanilla extract
- 1 1/4 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 1/2 cups all-purpose flour
- 3 tbsp. poppy seeds
- 3 tbsp. soy milk optional
- 1 tsp. almond extract optional
- 1 1/2 cups powdered sugar optional
- 2 tbsp. almonds sliced, optional
Nutritional Information
- Serving Size: 1 slice
- Fat: 6g
- Saturated Fat: 0g
- Cholesterol: 30mg
- Sodium: 115mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 23g
- Protein: 3g
Instructions
- Preheat oven to 350°F.
- Add eggs, apple, canola oil, water, and ¼ cup almonds to WildSide+ jar and secure lid.
- Select "Whole Juice" or blend on a Medium High speed for 50-60 seconds.
- Add 1 cup soy milk, lemon juice, 1½ tsp almond extract, vanilla extract, and sugar to jar and secure lid. Press "Pulse" 3-4 times.
- Add baking soda, baking powder, and flour to jar and secure lid.
- Select "Batters" or blend on a Medium Low speed for 30 seconds.
- Add poppy seeds to jar and secure lid. Press "Pulse" 1-2 times.
- Pour batter into two greased 8"x 4" loaf pans.
- Bake for 40-50 minutes or until wooden toothpick inserted comes out clean. Let cool.
To prepare glaze (optional):
- Add 3 tbsp. soy milk, 1 tsp. almond extract, and powdered sugar to clean WildSide+ jar and secure lid.
- Select "Batters" or blend on a Medium Low speed for 30 seconds.
- Pour over cooled bread.
- Sprinkle sliced almonds on top.
Hi, Kristine! Blend on Medium High (somewhere around 70-80 on the 725) for 50-60 seconds. You can ask as many questions as needed! We’re trying to update the recipes to be more universal but we haven’t gotten to all of them yet. :)
Blendtec has a super easy recipes for making your own nut milks… I make preservative-free almond milk all the time. The pulp left over can be used in their facial recipes – also on this site.
Yay! I’m looking forward to that. You guys must get so tired of answering the same questions over and over and over again… about jar size, speed names on the different blender models, ingredient subs. I am unfollowing your posts because of that, but hopefully I’ll still get your recipes of the week.
Are you signed up on our email list? We send out a weekly email with the recipe of the week. :)
I think so… I got the Eggnog Mocha Frappe recipe today.
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