Glazed Almond Poppy Seed Bread is a delicious sweet bread with a perfectly moist crumb quick bread recipe and a great tangy lemon glaze.
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Glazed Almond Poppy Seed Bread is a delicious sweet bread with a perfectly moist crumb quick bread recipe and filled with almond flavor and has a great tangy lemon glaze.
Whether you want to use large loaf pans, small loaf pans, or muffin tins, when you make this almond poppy seed bread recipe, it will all taste the same and turn out so good!
But, make sure you don’t skip the lemony sugar glaze on top! It is my favorite part and makes this delicious treat stick out!
Ingredients used to make Glazed Almond Poppy Seed Bread:
For the loaf
- All-purpose flour
- Baking powder
- Baking soda
- Poppy seeds
- salt
- Butter
- Granulated sugar
- Lemon zest
- Eggs, room temperature
- Sour cream
- Lemon juice
- Almond extract
- Vanilla extract
For the glaze
- Powdered sugar
- Milk
- Lemon juice
- Almond extract
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Glazed Almond Poppy Seed Bread
- Prep. Preheat the oven to 350°F (177°C) and generously grease a 9X5 loaf pan with butter.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
- Cream. Cream together the butter, sugar, and lemon zest until significantly lighter in color and fluffy in texture.
- Combine the wet ingredients. Mix the eggs into the butter mixture one at a time. Then mix in the sour cream followed by the lemon juice, almond extract, and vanilla extract.
- Put it all together. Add the wet ingredients to the dry ingredients and mix by hand until just combined.
- Bake. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool. Allow the cake to cool in the pan for 10 minutes or so before turning it out onto a wire rack to cool completely.
- Make the glaze. Whisk together the powdered sugar, milk, lemon juice, and almond extract.
- Glaze the loaf. Drizzle the glaze over the fully cooled loaf.
Can you make mini loaves?
Yes, of course, this almond lemon poppy seed bread would work great as either mini loaves or almond poppy seed muffins! Just make sure that you adjust the baking time when you reduce the size of the loaf cake.
Storage Suggestions
When you are ready to wrap this bread up for the next time you need a slice, store the bread in an airtight container or plastic wrap for up to 3-4 days.
Enjoy More Delicious Quick Breads
Browse our comprehensive collection of yeast leavened bread recipes here.
- Easy Homemade Cornbread
- Cinnamon and Sugar Quick Bread
- Caramel Monkey Bread Breakfast Pull Apart
- Disneyland’s Sweet Cornbread
Glazed Almond Poppy Seed Bread Recipe
Glazed Almond Poppy Seed Bread is a delicious sweet bread with a perfectly moist crumb quick bread recipe and a great tangy lemon glaze.
Serving
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 Tablespoons poppy seeds
- pinch of salt
- ½ cup butter
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- 3 eggs, at room temperature
- 1 cup sour cream
- ½ Tablespoon lemon juice
- ¾ teaspoon almond extract
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 1 ½ Tablespoons milk
- 1 ½ Tablespoons lemon juice
- ½ teaspoon almond extract
Instructions
- Prep. Preheat the oven to 350°F (177°C) and generously grease a 9X5 loaf pan with butter.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
- Cream. Cream together the butter, sugar, and lemon zest until significantly lighter in color and fluffy in texture.
- Combine the wet ingredients. Mix the eggs into the butter mixture one at a time. Then mix in the sour cream followed by the lemon juice, almond extract, and vanilla extract.
- Put it all together. Add the wet ingredients to the dry ingredients and mix by hand until just combined.
- Bake. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool. Allow the cake to cool in the pan for 10 minutes or so before turning it out onto a wire rack to cool completely.
- Make the glaze. Whisk together the powdered sugar, milk, lemon juice, and almond extract.
- Glaze the loaf. Drizzle the glaze over the fully cooled loaf.
Notes
This almond lemon poppy seed bread would work great as either mini loaves or almond poppy seed muffins! Just make sure that you adjust the baking time when you reduce the size of the loaf cake.
Nutrition
Calories: 440 kcal · Carbohydrates: 61 g · Protein: 6 g · Fat: 20 g · Saturated Fat: 11 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.5 g · Cholesterol: 109 mg · Sodium: 274 mg · Potassium: 115 mg · Fiber: 1 g · Sugar: 41 g · Vitamin A: 628 IU · Vitamin C: 3 mg · Calcium: 127 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
