The easiest almond poppy seed bread recipe you’ll ever make. Made with white cake mix as a base, it is light, full of almond flavoring, and topped with a delicious citrus glaze! This recipe was originally shared in 2013 and has been revised and updated.
If you love almond flavoring you’ll love our almond poppy seed muffins, our almond poppy seed pancakes or our bakery style sugar cookies!
Watch our step by step video!
We call quick breads “bread”, but let’s be honest, most quick breads are more like cake than bread so why not make them with a cake mix? My lemon loaf bread recipe is to die for and you’d never know that it wasn’t made 100% from scratch.
Easy Almond Poppy Seed Bread
Do any of you remember Sandra Lee and her cooking show on the Food Network called “Semi-Homemade”? I LOVED watching her show in between college classes and my evening job—yes, I was a nerd and spent my free time either baking or watching baking shows. I learned so many great tips for making delicious semi-homemade food.
Using cake mixes as a base, whenever you can, was a tip that I learned from her. My cake decorating instructor also did this in her brick and mortar bakery. In fact, most bakeries don’t bake from scratch.
Cake mixes stay moist, yield great results (are almost fool-proof), and are just quicker. This almond poppy seed bead with citrus glaze is EASY to make and yields a delicious loaf of bread. The glaze can be made with orange or lemon juice—-both are equally delicious.
Almond Poppy Seed Bread Ingredients
Bread
- 1 box white cake mix
- 1 1/4 cup water
- 1/2 cup oil
- 1 egg
- 3 egg whites
- 2 teaspoons almond extract
- 2 teaspoons vanilla
- 1 Tbsp. poppy seeds
Glaze
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla
- 3 Tbsp. lemon or orange juice
- Mix cake mix and ingredients (except for poppy seeds) in a large mixing bowl with an electric mixer. Mix in low for 30 seconds then turn the speed to med-high and mix for 2 minutes.
- Stir in poppy seeds.
- Pour batter into a greased loaf pan and bake for 55-60 minutes. Insert toothpick, if it comes out clean it is done.
- Once the bread come out of the oven, and has had a chance to cool for 5-10 minutes, run a butter knife along the edge of the bread and pan to loosen the edges. Remove bread and set on a wire baking rack with a baking sheet or plate underneath.
- Mix glaze ingredients together and pour the citrus glaze over the warm bread. Spread with a spoon to cover completely.
- Allow bread to cool COMPLETELY before slicing. This is the hardest part—waiting, but trust me it’s worth it. The bread slices so much easier when it has had a chance to cool down.
Tip: if you want more of a citrus flavor, add a bit of lemon or orange zest to the glaze.
EASY Almond Poppy Seed Bread
Makes 1 loaf of bread. Wrap any leftover slices in plastic or store in an air-tight container.
Easy Almond Poppy Seed Bread
Ingredients
- 1 box white cake mix
- 1 1/4 cup water
- 1/2 cup oil
- 1 egg
- 3 egg whites
- 2 teaspoons almond extract
- 2 teaspoons vanilla
- 1 Tbsp. poppy seeds
Glaze
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla
- 2-3 Tbsp. lemon or orange juice
Instructions
- Preheat oven to 350 degrees and grease a bread loaf pan.
- Mix cake mix and bread ingredients (except for poppy seeds) in a large mixing bowl with an electric mixer. Mix in low for 30 seconds then turn the speed to med-high and mix for 2 minutes.
- Stir in poppy seeds.
- Pour batter into prepared pan and bake for 55 minutes. Insert toothpick, if it comes out clean it is done. Let bread cool for 5-10 minutes in the pan.
- Run a butter knife around the edge to loosen the bread. Remove bread from pan and place on a cooling rack with a plate or baking sheet underneath.
- Mix glaze ingredients together. Pour glaze over warm bread and spread with a spoon to cover evenly.
- Allow bread to cool COMPLETELY before slicing.
Notes
Nutrition
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