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November 5, 2013 By Brandy 2 Comments

Home » Recipes » Bread Recipes

Almond Poppy Seed Bread With Lemon Glaze

Filed Under: Bread Recipes, Dessert Recipes

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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.
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!
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 a delicious lemon glaze and crunchy almonds on top. This recipe makes 2 loaves; one for you and one for a friend!
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!

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
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!
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! 
0 from 0 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Calories: 431kcal

Ingredients

  • 3 cup flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cup sugar
  • 1 1/2 cup milk
  • 1 1/2 Tbsp. poppy seeds
  • 1 1/2  teaspoon almond extract
  • 1 1/2  teaspoon vanilla extract
  • toasted almonds optional

Glaze:

  • 1/3 cup butter
  • 2 cup powdered sugar sifted
  • 2 Tbsp. 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

Nutrition

Calories: 431kcal
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About Brandy

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

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Comments

  1. Tammi says

    November 15, 2013 at 4:48 pm

    Looks 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.

    Reply
    • Brandy says

      November 16, 2013 at 9:26 am

      Thank 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!

      Reply

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About the Author

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you! Learn More About The Author

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