"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Poppyseed Almond Tea Bread Recipe

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This recipe for Poppyseed Almond Tea Bread, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evie Berge
Added: Monday, August 6, 2007


2 c. sugar
3 eggs
1 c. margarine or butter, softened ( I use butter)
1 1/2 T. poppyseed
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
5 foil baby loaf pans (5 3/4 x 3 1/2 x2")
1/2 c. powdered sugar
2 T. orange juice
1/2 tsp. almond extract
1/2 tsp. butter flavoring
1/2 tsp. vanilla

Cream sugar, eggs and butter until light and fluffy. Beat in poppyseed, almond extract and vanilla. Combine dry ingredients; add alternately with milk and mix only until thoroughly combined. Pour into well greased pans. Bake in a preheated 350 oven until wooden pick comes out clean (40-45 minutes). Combine sugar and orange juice in glass measuring cup. Micowave on high until sugar dissolves (about 30 seconds). Stir in flavorings. Brush warm topping on warm loaves. Cool on wire rack. This bread freezes well.

Number Of Servings:
Number Of Servings:
Amount: 5 loaves




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