Amaretto Poppyseed Loaf

Make this loaf! Made with butter, olive oil, amaretto and our Heritage Yogurt it has a super moist crumb. We call it the perfect anytime dessert.  Make it anytime, and eat it anytime!

While we love the moist cake, the Amaretto Cream Cheese Glaze is the real winner. If you love amaretto you will love this glaze! Right before serving, garnish with some in season fruit, and a  dusting of icing sugar.

We have made this loaf with both our vanilla and natural yogurt. Use your favourite and save the rest for breakfast!

Amaretto Poppyseed Loaf
Print Recipe
Amaretto Poppyseed Loaf
Print Recipe
  • 1/2 Cup Donia Farms Sea Salted Butter Room Temperature
  • 1 Cup Granulated White Sugar
  • 4 Tsp Almond Extract Divided
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Donia Farms Plain Yogurt
  • 3 Eggs Room Temperature
  • 1/4 Cup Amaretto
  • 3/4 Cup Donia Farms 3.25% Grass-Fed Milk
  • 1.5 Cups Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/4 Cup Poppy Seeds
Amaretto Cream Cheese Glaze
  • 1/4 Cup Cream Cheese
  • 1/4 Cup Amaretto
  • 1 Cup Powdered Sugar
  1. Preheat oven to 350 degrees and line loaf pan with parchment. Cream together Butter, Sugar and 3 Tsp Almond extract.
  2. Add in olive oil, yogurt and eggs and beat until smooth.
  3. In Separate small bowl combine 1 tsp almond extract, amaretto and milk.
  4. In another small seperate bowl combine flour, baking powder, baking soda and poppyseeds.
  5. To the creamed mixture add in the wet and dry ingredients alternatively, adding approximately 1/3 of the bowls at time and and beating in between.
  6. Batter should be light and fluffy. Add to loaf pan and bake at 350 for 45- 50 minutes, or until knife inserted comes out clean.
  7. While the loaf bakes, make the cream cheese glaze by whisking the cream cheese, amaretto and powdered sugar.
  8. Once loaf pan cools, top with cream cheese glaze and sprinkle of poppy seeds.


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