Stacey Skrysak

Live Life to the Fullest

Blueberry Poppy Seed Bread

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Blueberry Poppy Seed BreadThis should really be called, “Better Than Blueberry Muffins Bread”.  It melts in your mouth and each bite has you already thinking about taking a second slice. I like to also call this “bribe bread”. Need something done? Want to kiss up to the boss? This bread will win everyone over! The ingredient that really sets it apart from your standard blueberry recipe is the almond extract. It adds a great nutty flavor, without overpowering it.
blueberry breadI’ve been making this recipe for years now. I like to savor it with a cup of coffee, or serve it as a dessert. It even makes a perfect gift for the holidays. A few years ago, I bought paper bread loaf pans and wrapped each bread in decorative cellophane. It was a great alternative to baking holiday cookies for the neighbors!

 
Blueberry Poppy Seed Bread
Adapted from a Food Network Recipe

1 1/2 cups vegetable oil
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 2/3 cups sugar
1 1/2 cups whole milk
3 large eggs
2 tablespoons poppy seeds
2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries (Fresh or Frozen)
Preheat the oven to 350 degrees F. Brush two bread loaf pans with oil or cooking spray. Mix flour, baking powder and sugar in a large bowl. Set aside. Beat milk, vegetable oil, eggs, poppy seeds, and almond & vanilla extracts until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter.
Divide the batter between the two pans and bake until golden on top, 1 hour to 1 hour, 10 minutes. Let cool about 10 minutes before serving.

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  5. Carol Smith says

    How long would this last if I made it ahead of time and should I store in frig or at room temp? thanks!! looking for a way to use lots of frozen berries and this looks great!