Almond Poppy Seed Bread

almond poppyseed bread
With brunch, as a snack, dessert or tea party, this bread is versatile and goes well with so many things.


Total time:  02 M  10 S

Servings:  20

Calories:  210


  • 3 large eggs
  • 1 apple cored and quartered
  • 1/3 cup canola oil
  • 1/2 cup water
  • 1/4 cup almonds
  • 1 cup soy milk
  • 1 1/2 tsp. lemon juice
  • 1 1/2 tsp. almond extract
  • 1 1/2 tsp. vanilla extract
  • 1 1/4 cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 1/2 cups all-purpose flour
  • 3 tbsp. poppy seeds
  • 3 tbsp. soy milk optional
  • 1 tsp. almond extract optional
  • 1 1/2 cups powdered sugar optional
  • 2 tbsp. almonds sliced, optional

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 6g
  • Saturated Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 115mg
  • Carbohydrates: 36g
  • Fiber: 1g
  • Sugar: 23g
  • Protein: 3g


  1. Preheat oven to 350°F.
  2. Add eggs, apple, canola oil, water, and ¼ cup almonds to WildSide+ jar and secure lid.
  3. Select "Whole Juice" or blend on a Medium High speed for 50-60 seconds.
  4. Add 1 cup soy milk, lemon juice, 1½ tsp almond extract, vanilla extract, and sugar to jar and secure lid. Press "Pulse" 3-4 times.
  5. Add baking soda, baking powder, and flour to jar and secure lid.
  6. Select "Batters" or blend on a Medium Low speed for 30 seconds.
  7. Add poppy seeds to jar and secure lid. Press "Pulse" 1-2 times. 
  8. Pour batter into two greased 8"x 4" loaf pans.
  9. Bake for 40-50 minutes or until wooden toothpick inserted comes out clean. Let cool.

To prepare glaze (optional):

  1. Add 3 tbsp. soy milk, 1 tsp. almond extract, and powdered sugar to clean WildSide+ jar and secure lid.
  2. Select "Batters" or blend on a Medium Low speed for 30 seconds.
  3. Pour over cooled bread.
  4. Sprinkle sliced almonds on top.  


  • Kathleen Duggan Calder

    is cal count with or without glaze?

  • Marty

    And instead of poppy seeds, use strawberry seeds, and substitute balsamic vinegar for lemon juice, almond flour instead of all purpose flour and split pumpkin seeds for almonds! Pretty soon, you have a completely different recipe! ; = )

    Thanks for sharing!

  • Chatty Cathy

    I love your recipes….except for one thing! I never use canola oil or soybean oil or soy milk… almost all is GMO! Why not substitute coconut oil for baking, and almond milk or coconut milk! Much healthier! And forget the Agave! Try stevia instead. With a great blender, why not make great (healthy) recipes?

  • Northside Chicago

    Canola oil is basically poison to be avoided

  • Blendtec

    Yes, 1% cow milk may be substituted for the soy milk.

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