Almond Poppy Seed Bread with Lemon Glaze
This Almond Poppy Seed Bread with Lemon Glaze is soft, moist and filled with lemon flavor! Topped with a zesty glaze, this breakfast bread is to die for.
Almond Poppy Seed Bread with Lemon Glaze
Everyone should have a scrumptious no-fail recipe for lemon poppy seed bread in their back pocket, dontcha think? So why is it that I didn’t have one until just recently?
I was looking for a quick bread recipe made in small loaf pans, because I think little loaves make great food gifts for a hostess, a new mom, or someone who is grieving. Or for our daughters, who absolutely adore anything lemon poppy seed…bonus points if there’s almond flavoring, too!
But I didn’t have any such recipe.
So I played around with one that I already knew I loved…
…and came up with this Almond Poppy Seed Bread with Lemon Glaze. It’s fabulous, I tell you. Our girls are crazy for it!
What I Love About This Lemon Bread
These little loaves of almond + lemon bread are the best that you’ll ever find, guaranteed. They’re perfectly moist, and flavored with the comfort of almond and the brightness of lemon. My favorite part, though, is the lemony sugar glaze that soaks into the bread, giving it extra moistness and sweet lemon tang. Once the glaze cools and sets, it creates a wonderful thin crust over the top of the bread, giving each slice’s top a few bites of crunchy texture. If I could get away with only eating the top half of the entire loaf, I surely would! ;)
And, yay! My Almond Poppy Seed Bread with Lemon Glaze is featured at A Cup of Jo, in Joanna’s “Best Recipe Series”. Please check it out!
Almond Poppy Seed Bread with Lemon Glaze
Ingredients
For the Almond Poppy Seed Bread
- 1-1/2 cup flour
- 1-1/4 cup sugar
- ½ tsp. salt
- 1 tsp. baking powder
- 1 tbsp poppy seeds
- ¾ cup milk
- ½ cup + 1 tbsp vegetable oil
- 2 large eggs slightly beaten
- 1 tsp. pure vanilla extract
- 1-1/2 tsp. almond extract
- 2 tbsp freshly grated lemon zest
For the Lemon Glaze
- ⅓ cup sugar
- 2 tbsp freshly squeezed lemon juice
- ¼ tsp. pure vanilla extract
- ¼ tsp. almond extract
- ½ tbsp unsalted butter melted and slightly cooled
Instructions
For the Almond Poppy Seed Bread:
- Preheat oven to 350° F. Spray two 7-1/2” x 3-1/2" loaf pans with cooking spray and set aside. I love this smaller loaf pan size – the bread makes for a great hostess gift!
- In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined.
- In a separate medium bowl, combine the rest of the ingredients – the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
- Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute. Pour batter into prepared loaf pans and bake for 45 to 50 minutes, or until toothpick comes out clean.
For the Lemon Glaze:
- While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated. When the baked loaves are removed from the oven, immediately brush the glaze over the warm bread tops.
- It will seem like alot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once cooled. Cool loaves about 20 minutes. Then run a knife around the edges of the pans before removing bread from pans.
This is the greatest bread of all time!! My family LOVES it! I have been making your recipe for the last 4yrs, however; I make mine in the mini loaf pans (Wilton® Mini Loaf Pan, 8 Cavity) and bake them for approx. 25-28 mins. My daughters, granddaughter and I all like to triple the amount of lemon glaze on our bread . Thank you for sharing!
Next on my list to make (so far) is your Honey Cinnamon Butter and the Homemade Pumpkin Bacon Dog Treats…
Absolutely outstanding, incredibly tasty bread! We made the recipe exactly as it was originally posted and will not alter a bit in future bakings. Just the right amount of lemon and almond to make one swoon! Thank you! Not a bad discovery during a pandemic. :)
Wonderful!! So glad you liked this recipe. Thank you for coming back to let me know. Enjoy!
just wanted to pop in and let you know this is my FAVORITE thing to bake! I saw it back when it was published on “A Cup of Jo” and have made it over and over again. People go crazy for it! Doubling it gives me two 9×4 and one mini loaf, which I keep for myself. :)
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Making loaves of this bread for my neighbors today. Thanks for the recipe, Brenda. Merry Christmas!
I too have a question about using the small foil bread pans…I need to make 20 small loaves for a church Christmas gift and want to use this recipe. Should I double or triple it?? And is the baking time the same? I make breads a lot, but somehow have never done mini loaves!!!
Hello Erin – I really don’t know how many recipes of this you should make for 20 loaves, you’ll just have to experiment. The baking time will need to be reduced for smaller pans, but I don’t know by how much. It will depend on the size of your pans, how full they are, etc. Just set your timer for a lesser time and keep checking.
Hi Brenda! From one South Dakota girl to another, Merry Christmas! My Mother made almond poppy seed bread every Christmas, and I am carrying on her tradition for my family and neighbors this year. Your recipe is very similar to hers, but hers didn’t use lemon zest… I am going to use your recipe this year, so thank you for sharing! I do have a quick question for you… how many mini loaves will this recipe make? And, can I put several mini loaves in the oven at the same time? I’ve not used them before, but am excited to try! I think I’ll use the disposable foil pans as they’ll be easier to give and transport… Should they be sprayed with cooking spray as well? Thank you!!
Hello Joni from SD! :) I have not tried making mini loaves with this recipe, so you’ll just have to experiment. There are so many different sized loaf pans, too. You can definitely bake several mini loaves at a time, and I’d recommend spraying each pan with cooking spray.
I ran out of white sugar so used brown sugar for the glaze instead. It was even better. I love this recipe and try to keep it on hand. Thanks for sharing.
I love the idea of using brown sugar, and will give that a try next time. Thank you so much for writing to let me know!
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Yum!! Almond poppy seed is one of my favorite bread flavors! The added lemon glaze must put this completely over the top! I think I make this as Christmas gifts for my neighbors this year! Beautiful photos!
I love both almond and lemon poppyseed, and to see them together in one recipe is so fun!