I am definitely a brunch person.
There is just something about that sweet and savory meal combo that makes me feel happy. I think that’s why I love our family’s Easter meal so much. Ham, cheesy potato casserole, waffles, sweet bread. YUM. And today I have a most delightful and easy sweet bread for you to make and take to your brunch table this Easter.
A few weeks ago, our friends brought over an almond poppy seed bread and I’ve been thinking about it ever since. I tried a few versions…ate a lot of bread…and finally settled upon this. I dare say, this is now my favorite sweet bread. And that’s saying something…because I sure love sweet breads.
Rather that making them into loaves, I decided to whip up little cakelets. This is one of my favorite baking pans to use, because these little gems seem to make muffins or sweet breads just a tad more special. Brunchy special. Maybe it’s because you have your own little cake or maybe it’s just because they’re so darn cute.
These sweet little cakes remind me of somethin’ you might have at your grandma’s house on a sunny, spring morning after church, served up with a nice hot cup of coffee (or tea). Ahhh…basking in the sunshine, sipping on coffee, and (politely) devouring a most scrumptious orange glazed cake. Sounds mighty fine to me!
Alright, enough chatter. Basically, if you show up with this dish to pass, it will be a hit.
- 3 cups flour
- 2 1/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon poppy seeds
- 3 eggs
- 1 1/2 cups milk
- 1 1/8 cup vegetable oil
- 1 1/2 to 2 teaspoons almond extract (depending on desired strength)
- 1 teaspoons vanilla extract
- 1 teaspoon butter extract (optional)
- 1 1/2 cups confectionary sugar
- splash of almond extract
- enough juice from an orange to reach desired consistency
- Preheat oven to 350 degrees.
- In a bowl, mix together flour, sugar, baking powder, salt, and poppy seeds; set aside.
- In separate mixing bowl, whisk eggs, milk, oil, and extracts until eggs are well blended.
- Add dry ingredients to the egg mixture, being careful not to over mix.
- Pour into greased pans.
- Cakelets (or muffins) bake 15-18 minutes.
- Loaves bake for 55-60 minutes
- Mix all ingredients together.
- Once bread is completely cooled, drizzle over bread.
- Top with almond slivers.
- *This recipe makes 2 loaves or around 24 standard size muffins