Treat your family to this homemade Almond Poppy Seed Bread! It’s rich, tender, and topped with a simple glaze that is perfect for any time of day.
This Almond Poppy Seed Bread recipe is a tender, flavorful quick bread that combines the rich, nutty essence of almond with the light crunch of poppy seeds for a perfectly balanced bite. Made with simple pantry ingredients, it bakes up moist and slightly sweet and is finished with a delicate almond glaze and crunchy slivered almonds. You will keep coming back for another slice!
I love poppy seeds, especially paired with almond! For more poppy seed recipes, you have to try my Lemon Almond Poppy Seed Scones, Lemon Poppy Seed Sweet Rolls, and Almond Poppy Seed Muffins.
Table of Contents
Why We Love Poppy Seed Bread
- This Poppy Seed Bread is perfect for sharing at gatherings or even to give as a gift.
- This is a quick bread recipes so it only takes 1 hour to make!
- You can enjoy this bread any time of the day!
Recipe Ingredients
Poppy Seeds – To give the bread that classic speckled look and the slight crunch.
Milk – I recommend using whole milk for a richer flavor but any milk will work.
Butter – Use room temperature butter for a smoother mix and better incorporation for an airy batter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Make your Almond Poppy Seed Bread even better with dried cranberries, white chocolate chips, shredded coconut, orange zest, or pistachios for a tasty twist.
Dairy-Free Option – Substitute coconut oil for butter and almond milk for regular milk to create a dairy-free version.
How to Make Almond Poppy Seed Bread
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray (or butter and flour) an 8×4-inch loaf pan, and set aside.
Step 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.
Step 3: In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
Step 4: In a small mixing bowl, combine the sour cream, milk, and lemon juice, mixing until smooth.
Step 5: With the mixing speed on low, alternate adding the dry ingredients and wet ingredients in three separate additions. Mix until a smooth batter forms.
Step 6: Pour batter into the prepared loaf pan and sprinkle with sliced almonds (if desired). Bake for 45 minutes to 1 hour. Tent with foil halfway through if needed to prevent over-browning. The loaf may appear slightly moist in the center, especially in the crack, but as long as it’s mostly set (not runny), remove it and let cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
Step 7: To prepare the glaze, in a small mixing bowl, whisk together powdered sugar, milk, vanilla extract, and salt. Pour the sweet almond glaze over the cooled loaf and allow it to drip over the edges. Let it sit for 20 minutes to harden before serving.
Expert Tips
Grease the Pan Thoroughly – Use a combination of butter and flour or a non-stick spray with flour to prevent the bread from sticking and to achieve a clean release.
Sift the Dry Ingredients – Sifting the flour, baking powder, baking soda, and salt together can help create a lighter, fluffier texture by breaking up any lumps.
FAQs
Insert a toothpick into the center. If it comes out mostly clean with a few moist crumbs, it’s ready.
Yes, you can use a hand mixer or mix by hand with a sturdy spoon and patience.
Storage Information
To STORE, keep your Poppy Seed Almond Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To FREEZE, wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.
Thaw at room temperature and REHEAT in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for 10 minutes if desired.
Satisfy Your Almond Cravings
Almond Poppy Seed Bread Recipe
Ingredients
For the Bread
- 1/2 cup (1 stick) unsalted butter - room temperature
- 1 cup granulated sugar
- 1 tsp lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon almond extract
- 3 eggs
- 1 2/3 cup all purpose flour
- 2 tablespoons poppy seeds
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tbsp fresh lemon juice
- 1/3 cup sliced almonds - optional
For the Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla extract
- pinch salt
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray (or butter and flour) an 8×4-inch loaf pan, and set aside.
- 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.
- In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a small mixing bowl, combine the sour cream, milk, and lemon juice, mixing until smooth.
- With the mixing speed on low, alternate adding the dry ingredients and wet ingredients in three separate additions. Mix until a smooth batter forms.
- Pour batter into the prepared loaf pan and sprinkle with sliced almonds (if desired). Bake for 45 minutes to 1 hour. Tent with foil halfway through if needed to prevent over-browning. The loaf may appear slightly moist in the center, especially in the crack, but as long as it's mostly set (not runny), remove it and let cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
- To prepare the glaze, in a small mixing bowl, whisk together powdered sugar, milk, vanilla extract, and salt. Pour over the cooled loaf and allow it to drip over the edges. Let it sit for 20 minutes to harden before serving.
I love the flavor of these! Definitely will be making them again.
i will be doubling this recipe but i see that the milk stays the same in the 24 slice version as the 12 slice verson. do i just double it from a 1/4 c to 1/2 c? thanks
Hi Jan, I’m not sure what is happening. When I change it to 24 slices, it does double the milk as it should, so yes, use 1/2 cup milk when doubling this recipe.