from 1 vote
Dark Brown Sugar Almond Poppy Seed Buttermilk Loaf
A buttery almond loaf studded with poppy seeds, made with buttermilk and dark brown sugar.
Crystal | Beat Bake Eat
(2 sticks) unsalted butter, softened
+ 2 tablespoons dark brown sugar, packed
pure almond extract
+ 1 teaspoon poppy seeds
Chopped almonds, for sprinkling (optional)
Coarse sugar (or granulated sugar), for sprinkling
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.
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
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