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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/almond-poppy-seed-lemon-bread-with-vanilla-glaze-recipe/