Glazed Almond Poppy Seed Bread

Glazed Almond Poppy Seed Bread is soft and delicious. The almond & lemon flavored glaze takes it to another level of goodness!

Delicious Glazed Almond Poppy Seed Bread has no yeast involved! For more NON-YEAST and no-knead bread recipes, be sure to check out White Chocolate Lemon Bread, Snickerdoodle Bread, and Our Favorite Banana Bread.

slices of glazed lemon poppy seed bread on a white plate

Perfect for a bread novice

I have to admit that I haven’t always considered myself a “bread maker” because for so long I feared recipes with yeast. Maybe you’re in the same boat!

Fortunately, I have a collection of bread recipes that don’t call for yeast, like this next one – making it a “quick bread”. I

It’s actually one my mom tried out for the family, and it reminds me of an even better version of the Poppy Seed muffins you can get at Sams Club or Costco.

Doesn’t this bread look delicious?! I love poppy seed bread already, but with a glaze on top it makes even more delicious.

batter in a glass bowl

how to make almond poppy seed bread

PREP. Preheat oven to 350 degrees. Grease and flour 2 large bread pans.

COMBINE. Mix all of the ingredients together with your mixer until well combined. Pour into your greased pans.

BAKE. Bake at 350 for about 50 minutes (use a toothpick. to make sure it’s done) NOTE: Dark metal pan require less baking time at a lower temperature.

GLAZE. Mix 2 cups sifted powdered sugar, milk, lemon juice, ½ tsp. almond extract in a bowl until well combined. Add any more milk needed to make it the consistency you like. Spoon over warm bread.

poppy seed bread on a cooling rack

Tips + Variations

To flour a bread pan first grease it with cooking spray. Then, add a scoop of flour. Move the pan around so that the flour coats all sides. Add more flour if necessary. Once the pan is evenly coated discard the excess. This helps keep the bread from sticking to the pan. 

This bread is simply delicious as is, but sometimes it’s fun to add little something extra. Here are a few variations to try: 

  • Add dried berries such as cranberries or blueberries
  • Add dark or white chocolate chips
  • Use a flavored glaze
    •  Lemon or orange flavoring would be delicious with a little zest mixed in
spooning glaze over lemon poppy seed bread

Storing Info

STORE the bread in an airtight container. This bread keeps at room temperature for 1-2 days or for about a week in the fridge. 

I Recommend FREEZING it without the glaze, thawing, and then adding glaze just before eating, but it can be frozen with the glaze as well.

Either way wrap the bread with plastic wrap and again with foil. Freeze for up to 3 months.

sliced glazed lemon poppy seed bread on a white plate

For more Quick Bread check out:

Almond Poppy Seed Bread Recipe

5 from 6 votes
Glazed Almond Poppy Seed Bread is soft and delicious. The almond & lemon flavored glaze takes it to another level of goodness!
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 16 servings (2 loaves)
Calories 431 kcal
Author Lil’ Luna

Ingredients

Almond Poppy Seed Bread

  • 3 cups flour
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 3 eggs
  • 1 ⅛ cups cooking oil
  • 2 ¼ cups sugar
  • 1 ½ cups milk
  • 1 ½ tbsp poppy seeds
  • 2 tsp almond extract
  • 2 tsp vanilla extract
  • 1 ½ tsp butter melted

Glaze

  • 2 cups powdered sugar sifted
  • 4 tbsp milk
  • 1 tbsp lemon juice
  • ½ tsp almond extract

Instructions
 

Almond Poppy Seed Bread

  • Preheat oven to 350 degrees. Grease and flour 2 large bread pans. Mix all of the ingredients together with your mixer until well combined. Pour into your greased pans.
  • Bake at 350 for about 50 minutes (use a toothpick. to make sure it's done) NOTE: Dark metal pan require less baking time at a lower temperature.

Glaze

  • Mix 2 cups sifted powdered sugar, milk, lemon juice, ½ tsp. almond extract in a bowl until well combined. Add any more milk needed to make it the consistency you like. Spoon over warm bread.

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Recipe adapted from HERE.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Ooo, YUM! This type of bread is one of my most favorite ever! Can’t wait to try your recipe! And there was a while ago that I used to dread making bread cause half the time I’d not get the yeast right but I’ve discovered SAF Yeast (which is actually pretty common) and it does NOT need to be proofed. You can put all the liquid ingredients in the bowl, then the dry, and the yeast on top of that, then just turn the mixer on and it’s perfect every time! Don’t even have to worry to closely about the temperature of the water! I just get it warm out of the faucet. It is fabulous!! (I do this with any recipe- cinnamon rolls, bread- even if the actual recipe says to proof the yeast in water with sugar first.)

    1. Thanks for the tip, Dezi! I will definitely have to try it out… it may help me overcome my fear of yeast! 😀

  2. Up until recently I never knew poppy seed muffins had almond extract either and now I can’t get enough of it! I like the bread version, I think it will go very quickly in my home…mainly because of me!

  3. This bread is amazing. So very moist and just overall good. It will be added to make bread collection.

  4. 5 stars
    This bread is heavenly!! Love almond poppy seed muffins, but this bread is even better. It’s so soft & I love the glaze over it.

  5. 5 stars
    I just ate the last slice this morning. I love the flavor as did my daughter. I’m going to try making muffins next time. Makes it just a tad easier to send as a snack for school.