Glazed Almond Poppy Seed Bread Recipe

5 from 26 votes

Glazed Almond Poppy Seed Bread Recipe

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

Prep Time5

Cook Time55

Rest Time10

Total Time1 10

Course: Bread

Cuisine: American

Servings: loaves

Author: Lil' Luna

Ingredients

Bread

3 cups all-purpose flour
2½ cups sugar
1½ tablespoons poppy seeds
1½ teaspoons baking powder
½ teaspoon salt
3 large eggs
1½ cups milk
1⅛ cups vegetable oil
1 cup sour cream
2 teaspoons almond extract
2 teaspoons vanilla extract

Glaze

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

Instructions

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.

Video

Notes

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.

Almond Poppy Seed Muffins: To make Almond Poppy Seed Muffins, use the recipe above and divide the batter among the wells of two lined 12-cup muffin tins. Fill each well about two-thirds full and bake at 350 degrees F for 17-19 minutes. Makes 24 muffins.

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