I am pleased to share with you my favorite quick bread recipe! Gluten-Free Poppy Seed Bread is a recipe that was passed on to me many years ago by my friend Mari. Thanks, Mari!
The two things that make this recipe for gluten-free poppy seed bread amazing are the texture and the almond extract! I am a huge fan of the almond flavor, and this bread is almond flavoring at its best. This recipe started out gluten-filled, but we adapted it to our dietary needs, and what a success it has been. My daughter Sarah also loves this recipe and is fond of making it almost weekly.
Cold-pressed olive oil offers numerous health benefits due to its high concentration of monounsaturated fats, antioxidants, and polyphenols. These compounds can improve heart health and even reduce inflammation, which is the root cause of all disease. HINT: this recipe includes olive oil!
This recipe is dairy and gluten-free and Keto and Paleo, depending on the sweetener used.
Gluten-Free Poppyseed Bread
Serves 8
Ingredients
3 cups gluten-free flour mix
2 1/2 cups sugar, maple sugar, or Swerve
3 TBS. poppy seeds
1 1/2 tsp. gluten-free baking powder 
1/1/2 tsp. salt
1 1/2 tsp. gluten-free vanilla extract
1 1/2 gluten-free almond extract
1 1/4 cup cold pressed organic olive oil or coconut oil
1 1/2 cup almond milk
3 eggs
DIRECTIONS
- Preheat the oven to 350 degrees.
- Combine all ingredients in a large mixing bowl and beat until smooth.
- Pour into two greased bread pans or muffin tins.
- Bake for 1 hour and 15 minutes for the bread pans and 20 minutes for the muffin tins.
OPTIONAL GLAZE
Combine two cups of powdered sugar with 4 TBS. of almond milk. Mix well and pour the glaze onto the warm bread.
ENJOY!
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Blessings,
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