Almond Poppy Seed Bread Recipe

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4.85 from 13 votes

Almond Poppy Seed Bread Recipe

This Almond Poppy Seed Bread is simple to make, yet simply irresistible! It is tender, moist and has a lovely aroma.

Prep Time8

Cook Time45

Total Time53

Course: Snack

Cuisine: American

Servings: slices

Calories: 282kcal

Author: Andrea

Ingredients

For the Bread

1/2 cup (1 stick) unsalted butter room temperature
1 cup granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
1 1/2 tsp almond extract
3 eggs
1 2/3 cup all purpose flour
2 tbsp poppy seeds
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp 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. Lightly spray (or butter and flour) an 8x4-inch loaf pan, 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 size 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, mix together until smooth.
With mixing speed on low, alternate adding the dry ingredients and the 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). 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.
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.

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