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!
New recipes to make for easy quick breads:
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
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 or cooking spray.
- Combine the dry ingredients. In a large bowl 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 in the bowl of a stand mixer.
- 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 warm bread 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 glaze ingredients, powdered sugar, milk, lemon juice, and almond extract.
- Glaze the loaf. Drizzle the glaze or pour glaze over top of the bread of the fully cooled poppy seed cake.
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.
How to store this almond poppyseed bread:
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.
Even more quick bread recipes:
- The Best Zucchini Bread Recipe (Classic)
- 3 Ingredient Banana Bread Recipe
- Lemon Blueberry Quick Bread Recipe
- Pumpkin Bread with Maple Glaze Recipe
- Pumpkin Zucchini Bread Recipe
Delicious recipe with poppy seeds:
- Lemon Poppy Seed Muffins Recipe {with Truvia® Baking Blend}
- Strawberry Spinach Salad and Homemade Poppy Seed Dressing Recipe
- Lemon Poppy Seed Bundt Cake Recipe (with a cake mix)
- Lemon Poppy Seed Bars Recipe
- Ham and Swiss Poppy Seed Sandwich Sliders Recipe
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Glazed Almond Poppy Seed Bread Recipe
Ingredients
- 1½ cups all-purpose flour
- 1½ 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
- 1½ Tablespoons milk
- 1½ 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
Nutrition
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