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.

A loaf of almond poppy seed bread topped with glaze.

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“.

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.

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 requires 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. Pour glaze or spoon it over warm bread.

Baked almond poppyseed bread in a loaf pan lined with parchment paper.

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 or adding some orange juice would be delicious with a little zest mixed in.

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.

Almond Poppy Seed Bread loaf topped with glaze.

For more Quick Bread check out:

Glazed Almond Poppy Seed Bread Recipe

5 from 16 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 55 minutes
Total Time 1 hour
Servings 16 servings (2 loaves)
Calories 328 kcal
Author Lil’ Luna




  • 2 cups powdered sugar sifted
  • 3-4 tablespoons milk
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract


  • Preheat the oven to 350 degrees F. Grease two 5-x-9-inch loaf pans with cooking spray and set aside.
  • To make the bread, mix flour, sugar, poppyseeds, baking powder and salt in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add eggs, milk, oil, sour cream, almond and vanilla extracts and mix until smooth. Distribute batter evenly into the prepared loaf pans.
  • Tent loaf pans with aluminum foil and bake for 55–60 minutes, removing the foil for the last 15 minutes. Cool loaves in pans for 10 minutes before removing to a wire rack.
  • While bread is baking, prepare the glaze. Mix powdered sugar, milk, lemon juice and almond extract in a bowl until well combined. Begin with 3 tablespoons milk and add more as needed to make it the consistency you like.
  • Spoon glaze over loaves while they are still warm. Allow to cool completely before serving.



Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. To freeze, wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.
Variation: Turn this recipe into a Lemon Poppy Seed Bread by substituting the same amount of lemon extract for the almond extract in the bread and glaze.

Recipe adapted from HERE.

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About Kristyn

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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Recipe Rating


  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.

    1. I’m so glad you enjoy it!! I have never made it in a bread maker/machine before, so I’m not quite sure. Your machine might have a setting for quick breads and then perhaps you could? I always just stick with making it by hand since it is a quick and easy to make bread!

  6. 5 stars
    We just had this almond poppy seed bread yesterday, and it was a hit! My kids can’t get enough of it. We’ll definitely do this again, thanks Kristyn!

  7. 5 stars
    I’m not a fan of bread, but this one’s different! It tasted so good and delicious, and I love the flavored glaze. Worth trying!

  8. 5 stars
    I made this last night but just had a slice with coffee and it is amazing. Light with the perfect moist texture, thank you! Now let’s just hope my kids don’t eat it all!

  9. 5 stars
    This was such an easy recipe, and turned out fantastic!!! Bread has been something that has failed for me in the past, so I was nervous about trying it, but I absolutely love the outcome!!! Thank you!!!

  10. 5 stars
    This is the best! My “other” half asked for seconds! I will make again. Almond Poppyseed is now on my list of favorites to make from now on. Thanks Lil’ Luna!