This Glazed Almond Poppy Seed Bread is a delightful treat that combines the nutty richness of almonds with the subtle crunch of poppy seeds. In just 25 minutes of prep, you’ll create a moist, tender loaf with a golden crust that’s perfect for breakfast or dessert. The sweet almond glaze adds a glossy finish and an irresistible layer of flavor, making every bite a harmonious blend of textures and tastes.
With a total time of under 2 hours, this recipe is surprisingly simple yet feels indulgent. The warm, buttery aroma fills your kitchen as it bakes, while the glaze’s sweetness balances the bread’s delicate crumb. Whether enjoyed fresh from the oven or shared with loved ones, this bread is a comforting, crowd-pleasing masterpiece that’s as satisfying to make as it is to eat.
Ingredients for Glazed Almond Poppy Seed Bread
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 Tablespoons poppy seeds
- Pinch of salt
- ½ cup butter (softened)
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- 3 eggs, at room temperature
- 1 cup sour cream (or substitute with Greek yogurt for a lighter option)
- ½ Tablespoon lemon juice
- ¾ teaspoon almond extract
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1½ Tablespoons milk
- 1½ Tablespoons lemon juice
- ½ teaspoon almond extract
Step-by-Step Instructions for Glazed Almond Poppy Seed Bread
- Preheat the oven to 350°F (177°C). Generously grease a 9×5 loaf pan with butter.
- Combine the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt. Set aside.
- Cream the butter and sugar: In a mixing bowl, cream together the butter, sugar, and lemon zest until the mixture is light in color and fluffy in texture.
- Mix the wet ingredients: Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, followed by the lemon juice, almond extract, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing by hand until just combined (do not overmix).
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, lemon juice, and almond extract until smooth.
- Glaze the loaf: Drizzle the glaze over the fully cooled bread. Allow the glaze to set before slicing and serving.
Sweet and Tangy Glaze Variations
While the almond lemon glaze is a classic pairing for this bread, feel free to experiment with other flavors. Try a citrus orange glaze by substituting the lemon juice with fresh orange juice and adding a teaspoon of orange zest. For a richer option, mix the powdered sugar with melted butter and a splash of heavy cream instead of milk. These variations can add a fun twist to your loaf while keeping it just as delicious.
Perfect Pairings for Your Poppy Seed Bread
This Glazed Almond Poppy Seed Bread is a versatile treat that pairs well with many beverages and snacks. Enjoy a slice with a warm cup of coffee or a refreshing glass of iced tea for breakfast. For a midday snack, serve it alongside fresh berries or a dollop of whipped cream. It also makes a delightful dessert when paired with a scoop of vanilla ice cream or a drizzle of honey.
Storing and Keeping Your Bread Fresh
To keep your bread moist and flavorful, store it in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 2 months. When ready to enjoy, thaw the bread at room temperature and refresh the glaze if needed by drizzling a bit more over the top. This ensures your loaf stays fresh and delicious every time.
Quick and Easy Time-Saving Tips
If you’re short on time, prepare the dry ingredients and wet ingredients separately the night before. Store them in separate containers in the fridge, then mix and bake the next morning. Additionally, use a microplane grater for quick and efficient lemon zest removal. These small steps can save you precious minutes without compromising the quality of your bread.
Essential Equipment for Baking Success
For best results, use a 9×5 loaf pan with a non-stick surface or double-lined with parchment paper for easy removal. A stand mixer or hand mixer will make creaming the butter and sugar a breeze, but a sturdy whisk and some elbow grease work too. Finally, invest in a wire cooling rack to ensure your bread cools evenly and doesn’t become soggy on the bottom. The right tools make all the difference!
Glazed Almond Poppy Seed Bread Recipe
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 Tablespoons poppy seeds
- pinch of salt
- ½ cup butter
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- 3 eggs, at room temperature
- 1 cup sour cream
- ½ Tablespoon lemon juice
- ¾ teaspoon almond extract
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 1½ Tablespoons milk
- 1½ Tablespoons lemon juice
- ½ teaspoon almond extract
Instructions
- Prep. Preheat the oven to 350°F (177°C) and generously grease a 9X5 loaf pan with butter.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
- Cream. Cream together the butter, sugar, and lemon zest until significantly lighter in color and fluffy in texture.
- Combine the wet ingredients. Mix the eggs into the butter mixture one at a time. Then mix in the sour cream followed by the lemon juice, almond extract, and vanilla extract.
- Put it all together. Add the wet ingredients to the dry ingredients and mix by hand until just combined.
- Bake. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool. Allow the cake to cool in the pan for 10 minutes or so before turning it out onto a wire rack to cool completely.
- Make the glaze. Whisk together the powdered sugar, milk, lemon juice, and almond extract.
- Glaze the loaf. Drizzle the glaze over the fully cooled loaf.