Dark Brown Sugar Almond Poppy Seed Buttermilk Loaf
A buttery almond loaf studded with poppy seeds, made with buttermilk and dark brown sugar.
Servings: 12
Calories: 304kcal
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup + 2 tablespoons dark brown sugar, packed
- 1/2 tablespoon baking powder
- 1 teaspoon fine salt
- 3 eggs
- 1/2 cup buttermilk
- 1 1/4 teaspoons pure almond extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon + 1 teaspoon poppy seeds
- Chopped almonds, for sprinkling (optional)
- Coarse sugar (or granulated sugar), for sprinkling
Instructions
- Preheat the oven to 325°F.
- To a large bowl add the butter, dark brown sugar, baking powder, and salt.
- Using a whisk or an electric mixer, cream until fluffy, about 3 - 4 minutes.
- Beat in the eggs - make sure they are fully incorporated.
- Add the buttermilk and almond extract and mix well.
- Add the flour and poppy seeds and mix until fully incorporated, but do not overmix.
- Line a 9x5 inch loaf pan with parchment paper.
- Transfer the batter to the pan and smooth the top into an even layer.
- Sprinkle the top with chopped almonds and coarse sugar (read recipe notes).
- Bake for 60 minutes until a toothpick inserted into the center comes out clean or with very few crumbs.
- Cool in pan 15 minutes then transfer to a wire rack to cool for another 10 - 15 minutes before slicing.
- Serve warm or cooled completely.
Notes
For a more pronounced texture and a better overall look, sprinkle the coarse sugar on top of the bread at the 50 minute mark to prevent it from sinking in.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
Nutrition
Calories: 304kcal