Almond Poppyseed Pull-apart Bread

I have wanted to make this bread for some time. With pull-apart breads popping up all over Pinterest, I wondered how an almond poppyseed version would be. I mean, who can resist pull-apart bread?

I love anything with almond flavoring and one of my favorite breakfast foods is an almond poppyseed muffin.The end result was amazing! It was a mix between almond poppyseed bread and a donut. I found this recipe from Tasty Kitchen and added a few things from there.

Almond Poppyseed Pull-apart Bread

makes one loaf

print this recipe

1 cup milk
1/4 cup canola oil
1 tsp almond extract
3/4 cup sugar, divided
1 tb poppy seeds
1 1/8 tsp active yeast
2 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 stick unsalted butter, melted and cooled

For the icing:

2 cups powdered sugar
1 tb butter, softened
1/4 cup warm milk
1/2 tsp to1 tsp almond extract
1/2 tsp vanilla extract
sliced almonds for garnish
poppyseeds for garnish



To prepare the dough, combine milk, oil, and 1/4 cup sugar in a saucepan. Heat until warm to touch and sugar dissolves. Remove pan from heat. Add almond extract and poppyseeds then stir. Sprinkle in the yeast and add 2 cups of flour. Stir to combine, then cover with a tea towel and allow to rise for an hour.

Stir in the remaining 1/4 cup flour, along with the baking powder, baking soda and salt. If dough is too sticky to handle, stir in another tablespoon of flour.



Roll out dough onto a floured surface, into a 6×6 inch square. Brush melted butter all over the dough. Sprinkle the remaining 3/4 cup sugar all over the dough.



Use a pizza cutter to cut the dough into 6 strips, then stack all the strips into one long stack. Cut the stack of strips into 6 slices.



Place the stacks sideways into a greased standard size loaf pan. Be sure not to cram them into the loaf pan, and leave space for the bread to expand. Cover the loaf pan with a tea towel and allow to rise for another hour.



Preheat oven to 350º F and bake for 30 minutes. Keep an eye on it and cover the top of the bread with a loose sheet of aluminum foil about halfway through if it is browning too quickly.



Remove pan from the oven. Allow to cool for about 10 minutes on a wire rack. Run a knife along the edges to release the bread from the pan and invert it onto your serving platter.



Mix together the icing ingredients and drizzle over the top when the bread is still warm. Garnish with sliced almonds and poppy seeds. Serve warm or at room temperature.

Enjoy! My kids couldn't keep their hands off. I think it was a hit!



-Suzanne