Walnut Poppy Seed Loaf
Ingredients:
- For the Loaf:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup poppy seeds
- ¾ cup walnuts, chopped
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and chopped walnuts.
- Prepare Wet Ingredients:
- In another bowl, combine the milk, melted butter, eggs, vanilla extract, and almond extract if using. Beat until well combined.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix as this can make the loaf dense.
- Bake:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Glaze the Loaf:
- Once the loaf is completely cooled, drizzle the glaze over the top. Let the glaze set before slicing and serving.
Tips:
- Ensure all ingredients are at room temperature for best results.
- You can toast the walnuts before adding them to enhance their flavor.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Enjoy your delicious Walnut Poppy Seed Loaf!
