Healthy Almond Poppy Seed Quick Bread
Servings: 10
Calories: 220kcal
Ingredients
- 3 tablespoons coconut sugar (or brown sugar)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup maple syrup or honey
- 1/2 teaspoon pure almond extract
- 1 1/4 cups whole wheat flour
- 2 teaspoons poppy seeds
- 1 1/2 tablespoons finely chopped almonds (optional)
- Coarse sugar (or more coconut sugar), for sprinkling
Instructions
- Preheat the oven to 350°F.
- To a medium mixing bowl add the sugar, baking powder, and salt.
- Use a big spoon to combine.
- Beat in the oil and eggs.
- Add the almond milk, maple syrup/honey, and almond extract.
- Mix until well blended.
- Add the flour and poppy seeds and mix until fully incorporated.
- Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
- Pour the batter into the pan and smooth the top into an even layer, if needed.
- Sprinkle the top with finely chopped almonds and coarse sugar.
- Bake for 36 – 37 minutes until a toothpick inserted into the center comes out clean or with very few crumbs.
- Place the pan on a wire rack and cool for at least 15 minutes before slicing.
Notes
- Increase the almond extract to 3/4 teaspoon for a more pronounced almond flavor.
- Using cooking spray instead of parchment paper will yield a crispier crust.
- Because of the small quantity of batter, this loaf is shorter in height compared to your average quick breads.
- It's okay if you don't have a wire rack. It just helps the bread to cool faster and more evenly.
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Nutrition
Calories: 220kcal