Almond Poppy Seed Bread
  • 1 Yellow Cake Mix
  • 1 (3.4 oz) box Instant Vanilla Pudding
  • ½ cup canola oil
  • 2 tablespoons poppy seeds
  • 1 tablespoon almond extract
  • 4 eggs
  • 1 cup very warm water (from tap)
  • Almond Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • pinch of kosher salt
  • 1 teaspoon almond extract
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a medium mixing bowl and stir until combined (do not over beat or bread will come out chewy).
  3. Pour into a greased and floured loaf pan (1/2 -2/3 full) or a bundt pan that has been greased and floured.
  4. Bake at 350 for 40-50 minutes (until toothpick inserted near center comes out with sticky crumbs).
  5. Cool for 15 minutes, then invert cake plate over pan and turn out bread onto serving plate.
  6. Cool completely, then drizzle with almond glaze.
  7. For Almond Glaze: In a small bowl, whisk together all ingredients until there are no more lumps.
Recipe by Jennifer Cooks at