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Almond Poppyseed Bread
5 from 6 votes

Almond Poppyseed Bread

Moist almond poppyseed bread with vanilla bean almond glaze and candied almonds.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12
Course: Bread
Cuisine: French

Ingredients

Almond Poppy Seed Bread:
  • 1/2 cup butter (softened)
  • 1 cup + 2 Tablespoons sugar
  • 2 large egg
  • 1 teaspoon almond extract Nielsen-Massey Pure brand
  • 1/2 cup buttermilk
  • 1/4 cup sour cream (full-fat)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds
Vanilla Bean Almond Glaze:
  • 2 Tablespoons butter (softened, almost melted)
  • 3/4 cup powdered sugar
  • 1/3 cup milk or more depending on desired consistency, or cream
  • 1 teaspoon vanilla bean paste or vanilla extract, Nielsen-Massey Pure
  • 1/4 teaspoon almond extract Nielsen-Massey Pure brand
Candied Almonds:
  • 1/2 cup almonds sliced
  • 2 Tablespoons sugar

Instructions

Almond Poppy Seed Bread:
    Cup of Yum
  1. Preheat oven to 325 degrees.  In a large mixing bowl, cream butter, sugar, and eggs together for 5-6 minutes until light and fluffy.
  2. Scrape the sides of the bowl and add almond extract, buttermilk, and sour cream. Mix for 1-2 minutes. 
  3. Fold in flour, baking powder, salt, and poppy seeds. Mix just until combined and avoid overmixing. 
  4. Start with a high-quality, light-colored aluminum bread loaf pan. This is a very important factor as if you use a dark-colored baking pan, the edges may become too brown before the middle is completely cooked through. Spray the pan well with non-stick cooking spray. This bread removes pretty easily from the pan because of the butter content but I always like to give it a good spray to make sure it comes out nicely.
  5. Bake at 325 for 35 minutes. Check the bread and if it is browning too quickly, carefully open the oven and lightly place a piece of foil over the bread. Keep baking for 10-20 minutes longer, depending on the depth of the pan.
  6. Let cool in loaf pan for 15-20 minutes before removing from the pan. Drizzle handcrafted vanilla bean glaze and candied almonds all over the bread.
Vanilla Bean Almond Glaze:
  1. In a bowl, stir together softened (almost melted) butter, powdered sugar, milk, vanilla, and almond extracts. Pour over bread. 
Candied Almonds:
  1. Heat saucepan over medium-low heat. Add almonds and sprinkle sugar over the top.  Let the sugar dissolve while moving the almonds around in the pan, to prevent burning. Let sugar dissolve and coat almonds and remove from heat. Place on waxed paper to cool. Sprinkle on top of bread.