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Healthy Almond Poppy Seed Quick Bread
Crystal | Beat Bake Eat
coconut sugar (or brown sugar)
unsweetened almond milk
maple syrup or honey
pure almond extract
whole wheat flour
finely chopped almonds (optional)
Coarse sugar (or more coconut sugar), for sprinkling
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.
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.
Beat Bake Eat
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