Poppy Seed Bread

This is a great breakfast/brunch loaf – studded with poppyseeds and a hint of almond - you will find it difficult to eat just one slice. I brought it to work for a meeting, and people became quickly addicted to this morning treat.

In a large mixing bowl, combine the butter and brown sugar



and cream together until well combined. Add the eggs, beating well after each addition. Then add the egg whites, almond extract and applesauce.



Beat together until well combined. This may appear curdled - if you bake with applesauce regularly, you will recognize this. But if you don’t, don’t be alarmed, it’s ok!

In a small bowl, combine the flour, poppy seeds,



baking powder and salt. Gradually add this to the sugar mixture.

Spread into a greased loaf pan



and bake for 40-45 minutes. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.

For the glaze, combine the powdered sugar and milk



and whisk, whisk, whisk until it is of spreading consistency. Drizzle over the bread.



Yummy!



Find more recipes at Foodie Friday, Friday Food and Food on Friday.

Poppy Seed Bread
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
4 egg whites
1/2 cup unsweetened applesauce
1 tsp. almond extract
1-1/3 cups all-purpose flour
1/4 cup poppy seeds
1-1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup powdered sugar
1-1/2 to 3 tsp. milk

In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the egg whites, applesauce and vanilla (mixture will appear curdled). Combine the flour, poppy seeds, baking powder and salt; gradually add to creamed mixture.

Spread into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10minutes before removing from pan to a wire rack to cool completely.

For glaze, in a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over bread. Serves 12.