Almond Poppy Seed Bread Recipe

4.86 from 14 votes

Almond Poppy Seed Bread Recipe

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.

Prep Time8

Cook Time45

Total Time53

Course: Bread, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 279kcal

Author: Andrea

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 8x4-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.

Notes

-You can easily change this into 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.

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.

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