I made this two days ago and it disappeared in a day. I love the flavor the almond paste gave and I added 1/2 tsp. almond extract too. It isn't a super high loaf. The recipe came from the Williams-Sonoma web site. chefly
Poppyseed-Almond Bread
1 1/4 cups all-purpose flour (white whole wheat)
1 tsp. baking powder
1/2 tsp. salt
1/3 cup poppy seeds
8 Tbs. (1 stick) unsalted butter, at
room temperature(salted)
1/4 cup almond paste
1 cup sugar (2/3 cup)
2 eggs
1/2 cup milk
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan. (8x4-in.)
In a small bowl, stir and toss together the flour, baking powder, salt
and poppy seeds. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the
butter and almond paste on medium
speed until smooth and light, 3 to 4
minutes. While the mixer is still running, slowly add the sugar and
continue beating until light and fluffy, 3 to 4 minutes; stop the mixer
occasionally and scrape down the
sides of the bowl. Add the eggs one at
a time, beating well after each addition.
Reduce the speed to very low and add the flour mixture in three
additions, alternating with the milk
and beginning and ending with the
flour, beating each addition until just incorporated; stop the mixer
occasionally and scrape down the sides of the bowl.
Spoon the batter into the prepared pan and bake until a toothpick
inserted into the center of the loaf
comes out clean, 50 to 60 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes, then turn
the loaf out onto the rack and let cool completely. Makes 1 loaf.
Williams-Sonoma Kitchen.