Almond Poppyseed Bread – for when you run out of bananas

Almond Poppyseed Bread – for when you run out of bananas

I had forgotten that there were people coming over.  That happens to us a lot.  People come over and want to eat stuff and hang around.  One time I invited 15 people for Thanksgiving dinner and 55 people showed up.  How does that happen, you wonder?  It’s because I am an asylee in this country and I work with refugees a lot.  The rules of etiquette are slightly different for people from other parts of the world.  If they feel comfortable with you, they will bring a bunch of extra friends without letting you know about it.  I have learned to always have some kind of food handy and to OVER cook for every event at my house.  Who knows how many will show up?  So I thought I could throw together some “quick” bread, like banana bread, but they ate all the bananas as they were talking and hanging around…I decided to go to plan B.  Plan B would be making bread out of stuff people usually don’t snack on, like poppy seeds (unless they want to test positive for opiates on a drug test at work the next day).  This is a “dump” bread.  You dump in all the ingredients and then stick it in the oven for about 50 minutes and you have a couple of loaves of delicious bread.  While the bread is cooking though you gotta keep everyone distracted enough not to eat everything else that is not nailed down, like jars of Kumquat Marmalade cooling on the counter….

BTW, I made up this recipe about 16 years ago so I’d remember the numbers. You’ll see what I mean:

Dump everything but the poppy seeds into a bowl and mix

Hand stir in the poppy seeds

Bake and serve

Here’s the recipe:

Almond poppy-seed Bread

3 Cups flour

3 eggs

1 cup oil

2 1/4 cup sugar

1 1/2 cups milk

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 1/2 tsp butter flavoring

1 1/2 tsp salt

1 1/2 tsp baking powder

2 tablespoons poppy seeds

Pre-heat oven to 350 degrees F.  Dump everything, except the poppy seeds,  into a large mixing bowl and mix at medium speed until well blended and smooth.  It’s a slightly watery batter.  Hand stir in the poppy seeds.  Pour into two greased or sprayed loaf pans or 6 mini loaf pans.  Bake for 50 minutes if using two loaf pans or for 40-45 minutes if using the mini loaf pans. (in the interest of time, I used mini loaf pans) Enjoy!

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