Almond Poppy Seed Bread

I’ve been on a huge bread/muffin kick lately. I’m absolutely loving anything banana, lemon or poppy seed. This sweet quick bread just happens to be one of my new favorites. It’s so easy to make and tastes absolutely divine! Not only is it crazy moist but it’s packed full of flavor!

Almond Poppy Seed Bread

I don’t think it’s a huge secret that I love poppy seeds. Pair ’em with lemon, orange, grapefruit or almond and I’m in! You just can’t go wrong. Since I only had one lemon on the counter I thought I’d stick with almond for this recipe, although it does include a little bit of fresh lemon juice and zest just to round out the flavors. Speaking of which, I used a generous amount of vanilla extract and almond extract along with sliced almonds on top to make this bread extra delicious!

Almond Poppy Seed Bread

And of course a heaping 2 tablespoons of poppy seeds. It is poppy seed bread after all. P.S. make sure yours are fresh! Like all herbs, spices, nuts and seeds, they can go rancid (and have a pretty short shelf-life). They should smell/taste nutty and fruity. That’s why they’re perfect in this recipe!

Almond Poppy Seed Bread

When you’ve got the batter mixed up pour it into a buttered/floured 8×4-inch loaf pan and bake for 45 minutes to 1 hour at 350 degrees. I realize that’s a big range in baking time, but like most breads/loaves, they vary by oven and altitude. So just keep an eye on it, tent it half way through if you need to, and test it for doneness. It should have a lovely crack down the center and be golden brown on top. If you decide to use almonds on top (it’s totally optional, I know my husband preferred it without the crunch), they’ll get toasty too. When the bread cools drizzle some vanilla glaze over top, slice and dig in!

Almond Poppy Seed Bread

This almond poppy seed bread is crazy irresistible! You won’t be able to eat just one slice! Enjoy :)

Almond Poppy Seed Bread
 
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We love this moist and delicious almond poppy seed quick bread! It's got a crunchy topping with a sweet vanilla glaze.
Author:
Yield: 1 (8x4) loaf
Ingredients
  • ½ c. (1 stick) unsalted butter, room temperature
  • 1 c. granulated sugar
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 1½ tsp. almond extract
  • 3 eggs
  • 1⅔ c. all-purpose flour
  • 2 tbsp. poppy seeds
  • 1 tsp. baking powder
  • ⅛ tsp. baking soda
  • ½ tsp. salt
  • ½ c. sour cream
  • ¼ c. milk
  • 2 tbsp. fresh lemon juice

  • ⅓ c. sliced almonds (optional)

  • For the glaze:
  • ½ c. powdered sugar
  • 1 tbsp. milk
  • ¼ tsp. vanilla extract
  • pinch of salt
Directions
  1. Preheat oven to 350 degrees. Lightly spray (or butter and flour) an 8x4-inch loaf pan, set aside.
  2. In the bowl of a stand mixer, beat together the butter, sugar, lemon zest, vanilla extract, and almond extract until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix until incorporated.
  3. In a medium size mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda and salt.
  4. In a small mixing bowl combine the sour cream, milk and lemon juice, mix together until smooth.
  5. With mixing speed on low, alternate adding the dry ingredients and the wet ingredients in three separate additions. Mix until a smooth batter forms.
  6. Pour batter into the prepared loaf pan and sprinkle with sliced almonds (if desired). Place into the oven to bake for 45 minutes to 1 hour. You may need to tenting the loaf with foil half way through the baking process to prevent over-browning. The loaf may look slightly moist in the center, especially in the crack, but as long as it's mostly set (not runny) remove it and allow it to cool in the pan for 30 minutes before removing from the pan and transferring to a wire rack to cool completely.
  7. To prepare the glaze, in small mixing bowl, whisk together the powdered sugar, milk, vanilla extract and the salt. Pour over the cooled loaf and allow to drip over the edges and sides. Allow to sit for 20 minutes to harden before serving.
Notes
You can easily change this into a lemon poppy seed bread by upping the lemon zest (by about a tablespoon and a half) and swapping the almond extract for additional vanilla extract.


Recipe source: adapted from Cooking Classy