Almond Poppy Seed Lemon Bread with Vanilla Glaze Recipe

Introduction

Almond poppy seed bread is a delightful treat that combines nutty flavors with a tender, moist crumb. Enhanced by a lemony glaze, this loaf is perfect for breakfast, tea time, or a simple dessert. Its subtle citrus notes and crunchy almonds make every bite memorable.

Ingredients

• 1/2 cup (1 stick) unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 tsp lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon almond extract
• 3 eggs
• 1 2/3 cup all purpose flour
• 2 tablespoons poppy seeds
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tbsp fresh lemon juice
• 1/3 cup sliced almonds (optional)
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp vanilla extract
• pinch salt

Instructions

1. Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray or butter and flour an 8×4-inch loaf pan, then set aside.
2. Step 2: In a stand mixer bowl, beat together butter, sugar, lemon zest, vanilla extract, and almond extract until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing until fully incorporated.
3. Step 3: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
4. Step 4: In a small bowl, combine sour cream, milk, and lemon juice, stirring until smooth.
5. Step 5: With mixer on low speed, alternate adding the dry ingredients and wet ingredients in three parts, mixing until a smooth batter forms.
6. Step 6: Pour the batter into the prepared loaf pan. Sprinkle sliced almonds on top if desired. Bake for 45 minutes to 1 hour. If the loaf browns too quickly, tent with foil halfway through baking. The center may be slightly moist but mostly set. Remove from oven and cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the glaze, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl. Pour over the cooled loaf and let drip down the sides. Allow glaze to harden for 20 minutes before serving.

Tips & Variations

• For extra lemon flavor, add a bit more lemon zest or a teaspoon of lemon extract to the batter.
• If you don’t have sour cream, Greek yogurt can be used as a substitute.
• Toast the sliced almonds lightly before sprinkling for added crunch and aroma.
• To make this bread nut-free, omit the sliced almonds and almond extract; you can add extra vanilla extract instead.

Storage

Store the almond poppy seed bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before glazing or serving. Reheat slices gently in the microwave for 15-20 seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for this recipe?

All-purpose flour works best for the texture in this bread. Using whole wheat flour may result in a denser loaf. You can substitute up to half the all-purpose flour with whole wheat if desired, but adjust baking time as needed.

What if I don’t have a stand mixer?

You can mix this bread by hand using a whisk and a sturdy spoon. Beat the butter and sugar well until fluffy, then gradually add eggs. Mix dry ingredients separately and fold alternating with wet ingredients carefully to preserve a light texture.

Almond Poppy Seed Lemon Bread with Vanilla Glaze Recipe

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★★★★★

4.9 from 66 reviews

This Almond Poppy Seed Bread is a moist, flavorful loaf bursting with almond and lemon zest, enhanced by crunchy poppy seeds and a delicate glaze. Perfect for breakfast, brunch, or an afternoon treat, this quick bread combines a tender crumb with a light citrus twist and nutty undertone from sliced almonds.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 2/3 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon almond extract
• 1 teaspoon lemon zest
• 3 eggs
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons fresh lemon juice

Toppings and Glaze

• 1/3 cup sliced almonds (optional)
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×4-inch loaf pan with spray, butter, and flour, then set it aside to ensure your bread doesn’t stick.
2. Cream Butter and Flavorings: In a stand mixer bowl, beat the softened butter, granulated sugar, lemon zest, vanilla extract, and almond extract until the mixture turns light and fluffy, usually about 2 to 3 minutes. Then, add the eggs one at a time, mixing thoroughly after each to blend them fully into the batter.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt to evenly distribute the leavening agents and seeds.
4. Mix Wet Ingredients: In a smaller bowl, stir together the sour cream, milk, and fresh lemon juice until the mixture is smooth and well combined.
5. Combine All Ingredients: Set the mixer to low speed and alternately add the dry ingredients and the wet mixture in three separate additions. Mix just until a smooth batter forms to maintain a tender crumb.
6. Bake: Pour the batter into the prepared loaf pan and sprinkle the optional sliced almonds on top. Bake in the preheated oven for 45 minutes to 1 hour. If the loaf is browning too quickly, tent with foil halfway through baking. The center may look slightly moist but should not be runny. Let the bread cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
7. Prepare Glaze and Finish: Whisk the powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth. Drizzle this glaze over the cooled loaf, allowing it to drip over the edges. Let the glaze set and harden for about 20 minutes before slicing and serving.

Notes

• Make sure butter is at room temperature for easier creaming and better texture.
• Use fresh lemon zest and juice for the best citrus flavor.
• Check doneness with a toothpick inserted in the center; it should come out mostly clean with a few moist crumbs.
• Tent with foil if top browns too quickly to prevent burning.
• The glaze adds sweetness and a beautiful finish but can be omitted if preferred.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: almond poppy seed bread, lemon bread, quick bread, glazed bread, poppy seed loaf, breakfast bread