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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! 
Course Side Dish
Cuisine American
Keyword almond poppyseed, lemon poppyseed, poppyseed bread, muffins
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 431kcal


  • 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


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


Calories: 431kcal