Craving a delightful treat that’s incredibly simple to make? This Almond Poppy Seed Loaf is a perfect one bowl cake recipe, delivering a tender crumb and delicate almond flavor with every slice. You’ll love how easy it is to whip up this moist and flavorful loaf.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with gluten-free all-purpose flour blend (ensure it contains xanthan gum).
- Granulated sugar: Brown sugar can be used for a slightly different, deeper flavor.
- Baking powder & baking soda: Essential for rise; do not substitute.
- Salt: Balances sweetness.
- Poppy seeds: Non-negotiable for that classic flavor and texture.
- Eggs: Room temperature is best; flax eggs can be used for a vegan option (3 tbsp ground flaxseed + 9 tbsp water, let sit 5 mins).
- Milk: Any dairy or non-dairy milk works well.
- Vegetable oil: Melted coconut oil or unsalted butter can be substituted.
- Almond extract: Crucial for the signature almond taste. Vanilla extract can be added for extra depth.
Ingredients:
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- 2 large eggs, room temperature
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon almond extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon almond extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10 slices
- Tools Needed: 9×5 inch loaf pan, large mixing bowl, whisk, rubber spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your beautiful one bowl cake doesn’t stick.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Make sure everything is well combined and there are no lumps. This is the simple start to your delicious loaf.
3. Add Wet Ingredients
Create a well in the center of your dry ingredients. Add the eggs, milk, vegetable oil, and almond extract to the well. Whisk gently until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine.
4. Pour and Bake
Pour the batter evenly into your prepared loaf pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
5. Cool the Loaf
Let the almond poppy seed loaf cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This prevents the loaf from becoming soggy and makes it easier to handle. Patience is key for a perfect finish.
6. Prepare the Glaze
While the loaf cools, whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth. You want a consistency that’s pourable but not too thin. Add milk one tablespoon at a time to reach the desired thickness.
7. Glaze and Serve
Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving. This one bowl cake recipe makes for a delightful treat!
Variation Ideas:
- Lemon Poppy Seed: Add 1 tablespoon lemon zest to the batter and substitute almond extract in the glaze with lemon juice.
- Orange Poppy Seed: Use orange zest and orange extract for a citrusy twist.
- Nutty Crunch: Fold in ½ cup chopped almonds or pecans with the dry ingredients for added texture.
- Chocolate Chip: Add ½ cup mini chocolate chips to the batter for a sweet surprise.
Storage Instructions:
Store your Almond Poppy Seed Loaf at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly, for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Q: Can I use almond flour instead of all-purpose flour?
A: No, this recipe is designed for all-purpose flour. Almond flour has different properties and would require significant adjustments.
Q: Why is my loaf dry?
A: Overmixing the batter or overbaking can lead to a dry loaf. Make sure to mix until just combined and remove from the oven as soon as a skewer comes out clean.
Q: Can I make this a gluten-free one bowl cake?
A: Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
Q: How can I prevent the glaze from being too runny?
A: Add the milk to the powdered sugar one tablespoon at a time until you reach your desired consistency.
Q: What if I don’t have poppy seeds?
A: While they are key to this specific recipe, you can omit them for a simple almond loaf. However, it won’t be an Almond Poppy Seed Loaf without them.
Q: Can I bake this as muffins?
A: Yes, you can bake this batter as muffins. Fill muffin liners about two-thirds full and bake for 18-22 minutes. This is a versatile one bowl cake batter!