Almond poppy seed bread with a delicious lemon glaze and crunchy almonds on top. This recipe makes 2 loaves; one for you and one for a friend! This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
I love quick breads and I love almond poppy seed….anything. Pancakes, soaps… I’ve shared them all with you. So it seems only fitting to share a delicious quick bread recipe with the holiday baking season approaching! Almond poppy seed bread with lemon glaze. The lemon glaze is absolutely delicious and so easy to make that I find myself coming up with recipes just so that I can have an excuse to make the glaze!
I look forward to holiday baking every year. One of my favorite things to make and receive are quick breads. My kids love eating them too. They freeze well and are great gifts during the holidays. They are the perfect comfort food and easy to package up for a beautiful, delicious, homemade gift. Not to mention, they are easy to make too! I made a big double batch of almond poppy seed batter this time and made 3 loaves of bread and 2 dozen mini muffins for the kids. This recipe (not doubled) will make 2 loaves of bread.
Almond Poppy Seed Bread With Lemon Glaze
(scroll down for printable version)
3 cups flour
3/4 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
toasted almonds, optional
Glaze:
1/3 c. butter
2 cups powdered sugar, sifted
2 T. lemon juice
Preheat oven to 325 degrees.
Mix ingredients together until smooth and pour into bread pans that have been sprayed with cooking oil and lightly dusted with flour. (I used Pompeian grapeseed oil spray and it worked beautifully!) Bake for 1 hour and 10 minutes. Poke center with a toothpick. If it comes out doughy, bake another 10 minutes and check again. Toothpick should be sticky, not doughy.
Ovens vary, baking pans vary too. As a reference, I use dark metal pans.
To make the glaze: melt butter in a microwave safe bowl. Add powdered sugar and lemon juice and mix with a whisk.
When the bread is done, let cool in pans for 10 minutes. Run a butter knife around the edge and dump bread out onto a cooling rack. Place a baking sheet under the cooling rack and pour glaze over bread. The baking sheet will catch the runoff. Spread the glaze around the edges of the loaf with your butter knife. Sprinkle with toasted almonds, optional. Cool for 1 hour before serving.
Yield: 2 loaves
The bread recipe is an adaptation from The Girl Who Ate Everything. The glaze recipe is my own.
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Almond Poppy Seed Bread
Almond poppy seed bread with a delicious lemon glaze and crunchy almonds on top. This recipe makes 2 loaves; one for you and one for a friend!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Ingredients
- 3 cups flour
- 3/4 tsp. salt
- 1 1/2 tsp. baking powder
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups sugar
- 1 1/2 cups milk
- 1 1/2 T. poppy seeds
- 1 1/2 tsp. almond extract
- 1 1/2 tsp. vanilla extract
- toasted almonds optional
Glaze:
- 1/3 c. butter
- 2 cups powdered sugar sifted
- 2 T. lemon juice
Instructions
- Preheat oven to 325 degrees.
-
Mix ingredients together until smooth and pour into bread pans that have been sprayed with cooking oil and lightly dusted with flour. Bake for 1 hour and 10 minutes. Poke center with a toothpick. If it comes out doughy, bake another 10 minutes and check again. Toothpick should be sticky, not doughy.
- To make the glaze: melt butter in a microwave safe bowl. Add powdered sugar and lemon juice and mix with a whisk.
- When the bread is done, let cool in pans for 10 minutes. Run a butter knife around the edge and dump bread out onto a cooling rack. Place a baking sheet under the cooling rack and pour glaze over bread. The baking sheet will catch the runoff. Spread the glaze around the edges of the loaf with your butter knife. Sprinkle with toasted almonds, optional. Cool for 1 hour before serving.
- Yield: 2 loaves
Tammi says
November 15, 2013 at 4:48 pmLooks delicious! My kids love poppyseeds and lemon. I can’t wait to try your recipe. Also love the grape seed oil tip. Thanks for sharing.
Brandy says
November 16, 2013 at 9:26 amThank you Tammi, I hope you enjoy it! If you don’t have the oil you can use any type of non stick spray or grease with shortening. Have a great weekend!